Chickpea and Spinach Soup

1. 1

   In a large saucepan, cover the chickpeas with 3 inches of water and bring to a boil.

2. 2

   Cover partially and cook over moderately low heat until the chickpeas are tender, about 1 hour; drain.

3. 3

   Wipe out the saucepan used to cook the chickpeas and add 1/4 cup of the olive oil.

4. 4

   Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes.

5. 5

   Add the garlic, bay leaves and crushed red pepper and cook for 2 minutes.

6. 6

   Add the water and bring to a boil.

7. 7

   Add the chickpeas and cook over moderate heat until very tender, about 10 minutes.

8. 8

   Add the spinach and cook until wilted, about 2 minutes.

9. 9

   Remove the bay leaves.

10. 10

    In a blender, puree the soup in batches until smooth or puree it using an immersion blender.

11. 11

    Season with salt.

12. 12

    Serve in soup plates; drizzle with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.