Thursday, May 10, 2012

Spinach and chickpea soup

Here's recipe that I tried out on the residents at work this week. This is one of those soups that was born out of necessity. With one quart of leftover spinach in the refrigerator, I needed a creative way to use it. I quickly ruled out cream of spinach soup. With the heat, I didn't think the residents would care for it.

 This recipe is adapted from a similar recipe at Kalyn's Kitchen. The combination of chickpeas, spinach and tomatoes appealed to me. I soon realized that spinach and chickpea soup is a multi-season pleaser. Dried basil and frozen spinach stand in for when fresh spinach and basil are in short supply in the winter. Once fresh products appear at the market in the spring, you'll enjoy the as it's written.


Four cups canned chickpeas, drained and rinsed, may be used in place of dried peas. Use 1-1/2 pounds frozen spinach, thawed, in place of fresh in of the fresh.

1 pound dried chickpeas
2 tablespoons olive oil
1 large onion, diced small
2 tablespoons minced garlic
1-1/2 quarts chicken stock or vegetable broth
1 (28-ounce) diced tomatoes
1 pinch crushed red pepper
2 quarts fresh spinach
1/2 cup fresh basil, chiffonade
3 tablespoons red wine vinegar
1/2 cup grated Parmesan cheese

Soak chickpeas overnight in cold water. Drain and discard water. Place peas in heavy stockpot and cover with cold water. Simmer for 1-1/2 to 2 hours or until tender; Drain and set aside.

In a 10- to 12-quart stockpot, heat olive oil. Add onions and sweat until translucent. Add garlic and stir, cooking for a minute or two. Do not brown or burn garlic.

Add stock or broth, tomatoes and peppers. Simmer for 30 minutes to blend flavors. Add chickpeas and spinach. Cook an additional 15 minutes or until spinach is wilted. Add basil, vinegar and cheese. Cook 5 minutes to wilt basil and blend flavors.

If desired, puree 3 cups of the soup in a blender or food processor. Return pure to soup and stir. This will give soup additional body. Adjust seasoning; serve with freshly shaved Parmesan cheese if desired. Prepares 1 gallon of soup.

No comments:

Post a Comment