SPINACH AND CHICKPEA SOUP

Spinach and Chickpea Soup image

Yield makes 4 servings

Number Of Ingredients 8

1/2 pound dried chickpeas or about 2 cups cooked
1/4 cup extra virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
Salt and black pepper to taste
1 quart beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
1 pound fresh spinach, trimmed and coarsely chopped
Chopped fresh parsley leaves for garnish

Steps:

If time allows, soak the chickpeas for several hours or overnight in water to cover. (If it does not, boil them for 2 minutes, then soak for 2 hours; or just start cooking them, unsoaked.) Place in a pot with fresh water to cover by at least 2 inches. Bring to a boil, turn down the heat, and simmer, covered, for at least 1 hour or until tender.
Put half of the oil in a deep skillet or casserole and turn the heat to medium-high. A minute later, add the onion, garlic, a large pinch of salt, and some pepper. Cook, stirring occasionally, until the onion softens and begins to brown, about 10 minutes. Reduce the heat to medium-low.
Add the stock, stir, and adjust the heat so the mixture simmers. Add the spinach, stir, and continue to cook while you proceed.
When the chickpeas are tender, remove them from the heat and drain them, reserving their cooking water. Puree half of the chickpeas, using a food mill, an immersion blender, or an upright blender, adding enough of the reserved cooking water to keep the mixture moving smoothly. (Take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing. You may need to work in batches.)
Transfer the puree to the casserole containing the spinach, along with the remaining chickpeas. Cook for a few minutes longer, taste and adjust the seasonings, then garnish with parsley and serve.