Vegetarian Recipes - Spinach Soup with Garbanzo Beans Recipe

  
 

Spinach Soup with Garbanzo Beans Recipe

 

Ingredients

 

Serves 6

  • 1/2 cup/50 g garbanzo beans/chick peas (reserve the cooking liquid)

  • 2 lb/1 kg spinach, tough stems removed

  • 1 slice white 6read, crusts removed and cut into small cubes

  • 6 tbsp extra-virgin olive oil

  • 3 cloves garlic, finely sliced

  • 2 tbsp pine nuts

  • 1 tsp cumin seeds, crushed

  • 1 red chile pepper, seeded and finely sliced

  • 1 tbsp finely chopped oregano

  • 2 tbsp red wine vinegar

  • 2 tbsp water

  • 1 1/2 tsp sweet paprika

  • 2 cups/400 g canned garbanzo beans/chick peas, rinsed and drained

  • salt and freshly ground black pepper to taste

Method:

  1. Cook the spinach with the water just clinging to the leaves in a large saucepan over medium heat for 3 minutes, or until wilted.

  2. Remove from the heat and drain, squeezing with a fork to remove the excess moisture. Chop coarsely and set aside.

  3. Fry the bread in 4 tablespoons of oil in a frying pan over medium heat for 5 minutes until crisp and golden.

  4. Add the garlic, pine nuts, cumin, chile pepper, and oregano. Sauté for 2 minutes.

  5. Transfer the mixture to a food processor or blender with the vinegar and water and chop until smooth.

  6. Heat the remaining oil in a large frying pan over medium heat. Add the spinach and sauté for 2 minutes. Add the bread mixture, paprika, and the garbanzo beans.

  7. Cook over low heat for 5 minutes until all the ingredients are heated through. Season with salt and pepper and serve hot.