Chickpea Soup With Spinach (potje De Garbanzo Con Acelga)

Total Time: 14 hrs 40 mins Preparation Time: 13 hrs Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 1 cup dried garbanzo beans
• 6 cups water, enough to cover beans
• 2 medium tomatoes, whole
• 1 onion, cut into quarters
• 4 garlic cloves, cut into halves
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1 bay leaf
• 1 1/2 lbs fresh spinach
• 2 tablespoons olive oil
• 2 tablespoons wine
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 soak beans in enough cold water to cover for 12 hours; drain well.
• 2 in a large saucepan, combine soaked beans and 3-1/2 cups fresh water; bring to a boil. add whole tomatoes, onion, garlic, paprika, salt and bay leaf. cover and cook over low heat 1-1/4 hours.
• 3 rinse spinach well to remove any dirt or sand; place damp spinach in a large saucepan. do not add water. cover and cook 2 minutes. drain well; chop spinach. remove onion quarters, tomatoes, garlic and 1 tablespoon cooked beans from the saucepan. discard tomato skins. press mixture through a sieve or puree in a blender or food processor.
• 4 heat oil in a small skillet; add pureed mixture. cook 2 to 3 minutes; return to soup in the saucepan. stir in wine and chopped cooked spinach; simmer 10 minutes. remove bay leaf. pour into a tureen or serve in individual bowls. garnish with parsley.