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1
If time allows, soak the chickpeas for several hours or overnight in water to cover.
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2
(If it does not, boil them for 2 minutes, then soak for 2 hours; or just start cooking them, unsoaked.)
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3
Place in a pot with fresh water to cover by at least 2 inches.
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4
Bring to a boil, turn down the heat, and simmer, covered, for at least 1 hour or until tender.
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5
Put half of the oil in a deep skillet or casserole and turn the heat to medium-high.
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6
A minute later, add the onion, garlic, a large pinch of salt, and some pepper.
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7
Cook, stirring occasionally, until the onion softens and begins to brown, about 10 minutes.
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8
Reduce the heat to medium-low.
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9
Add the stock, stir, and adjust the heat so the mixture simmers.
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10
Add the spinach, stir, and continue to cook while you proceed.
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11
When the chickpeas are tender, remove them from the heat and drain them, reserving their cooking water.
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12
Puree half of the chickpeas, using a food mill, an immersion blender, or an upright blender, adding enough of the reserved cooking water to keep the mixture moving smoothly.
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13
(Take care when pureeing hot liquid; its best, if you have the time, to let the mixture cool to room temperature before pureeing.
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14
You may need to work in batches.)
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15
Transfer the puree to the casserole containing the spinach, along with the remaining chickpeas.
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16
Cook for a few minutes longer, taste and adjust the seasonings, then garnish with parsley and serve.
