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1
SOAK THE GARBANZOS overnight in 6 cups of the water in a large heavy kettle.
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2
Next day, add the remaining 2 cups water, bring to a gentle boil, cover, and cook 4-to-5 hours or until the garbanzos are very tender.
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3
Meanwhile, stir-fry the garlic and onions in the peanut oil in a second large, heavy kettle over moderate heat for 12-to-15 minutes until lightly browned.
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4
Add the potatoes and stir-fry 2-to-3 minutes; add the thyme, coriander, and bay leaf, turn the heat down low, and allow to mellow about 10 minutes.
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5
Pour in the broth, bring all to a gentle simmer, cover and cook slowly.
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6
As soon as you've set the 2 kettles to simmer, stir-fry the pepperoni in a large heavy skillet 3-to-5 minutes--just until lightly browned and most of the drippings have cooked out.
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7
Drain the pepperoni well, reserving 1 tablespoon of the drippings.
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8
Set aside.
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9
Return 1 tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3 minutes over moderate heat just until glazed and intensely green; reserve.
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10
When the garbanzos are tender, puree 1/2 of them by buzzing 60 seconds in a food processor, adding only enough kettle liquid to puree them easily.
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11
Return the pureed garbanzos to the kettle in which they cooked.
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12
Now puree the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food processor.
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13
Blend the potato mixture into the garbanzo mixture, add the reserved pepperoni and spinach, cover, and simmer 30-to-40 minutes--just long enough to mellow the flavors.
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14
Season to taste with salt and pepper, remove the bay leaf, then smooth in the olive oil.
