Chickpea and Spinach Soup

For a few years I couldn't eat chickpeas or spinach because they interacted with a drug I was taking. This was a big loss in my life. Much to my delight, I'm now off the drug and back on chickpeas and spinach. I made this hearty soup today beginning with dried chickpeas soaked overnight. It makes a wonderful cold weather meal with good bread. If soaking beans isn't your thing, use three cups of canned chickpeas, drained and rinsed. The basic recipe is from Back To Square One by Joyce Goldstein. I simplified it and did not include the shrimp Ms. Goldstein calls for.

2 cups dried chickpeas

1 tbl. olive oil

2 onions, chopped

1 garlic clove, minced

1 baking potato, sliced

1 stalk celery, diced

5-6 cups chicken stock

salt and pepper, to taste

2 tbl. olive oil

5 cups, spinach leaves, stems removed and cut into shreds

6 tbl. toasted sliced almonds, coarsely chopped

If using dried chickpeas, rinse them and soak overnight in cold water to cover. Drain and rinse again. Put the chickpeas in a Dutch Oven or stock pot with fresh, cold water to cover. Bring to a boil, reduce heat and simmer, covered, until tender, about 1 hour.

Heat the olive oil in the Dutch Oven over medium heat. Add the onions and cook slowly for about 10 minutes, until translucent. Add the garlic and cook, stirring for 1 more minute. Add the potato slices, celery, half the cooked chickpeas and 5 cups of the chicken stock and bring to a boil. Reduce heat and simmer until the potato and beans are falling apart, about 20 minutes. Puree using an immersion blender or mash with a potato masher for a chunkier soup. Add the salt and pepper to taste.

In a large skillet, heat 2 tbl. of olive oil over medium heat. Add the spinach and cook, stirring, until wilted, about 3 minutes. Toast the sliced almonds in the toaster oven until golden and set aside.

When ready to serve, thin the soup with 1 cup stock or water and bring it to a simmer. Add the spinach and almonds along with the remaining chickpeas. Taste and adjust seasonings.

Serves 6-8

Notes:To make a main dish soup add 1 lb. of medium shrimp which have bee previously poached in white wine or add chunks of cod directly to the soup shortly before serving. The fish should be cooked in a few minutes.