• 8servings
  • 660minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound(s) dried chickpeas (2 1/4 cups) , rinsed, soaked overnight and drained

  2. 4 garlic cloves ,

  3. 1 minced

  4. 2 large thyme sprigs

  5. 1 bay leaf

  6. Kosher salt

  7. 2 tablespoon(s) extra-virgin olive oil

  8. 1 medium onion , coarsely chopped

  9. 2 ounce(s) lean bacon , finely diced

  10. 2 medium Yukon Gold potatoes (3/4 pound) , peeled and cut into 1/2-inch dice

  11. 2 cup(s) chicken stock

  12. Pinch of crushed red pepper

  13. Pinch of saffron , crumbled

  14. Freshly ground black pepper

  15. 1 pound(s) spinach , stemmed, leaves coarsely chopped

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the chickpeas with the 3 whole garlic cloves, the thyme and bay leaf. Cover with 4 inches of water and bring to a boil. Simmer over moderate heat until just tender, 1 3/4 to 2 hours; add more water as needed to keep the chickpeas submerged. Season with salt and simmer 10 minutes longer. Drain the chickpeas, reserving 1 cup of the cooking liquid. Discard the garlic, thyme and bay leaf.

  2. Heat the oil in a large heavy casserole. Add the onion, bacon and minced garlic; cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the potatoes and cook, stirring occasionally, until crisp-tender, about 8 minutes. Add the reserved chickpeas, stock, reserved cooking liquid, crushed red pepper, saffron and black pepper and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 to 15 minutes. Add the spinach and cook for 5 minutes. Season with salt and pepper. Ladle the soup into bowls and serve.

  3. One Serving : 570 calories, 15.6 gm total fat, 2.2 gm saturated fat, 80 gm carb.


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