Chickpea and Spinach Soup

Name: Chickpea and Spinach Soup
Yield: This is hardly a polite starter sort of soup but will feed a hungry six
Cuisine: United Kingdom
Ingredients: a generous pinch of saffron threads; coarse salt and black pepper; 100 g (3½ oz) ventreche, pancetta or lardons (preferably smoked), cut into small cubes; ½ teaspoon pimentón piccante; 400 g (14 oz) spinach; 2 tomatoes, peeled and chopped or 200 g (7 oz) canned peeled, chopped tomatoes; olive oil, for cooking; 1 onion, peeled and quite finely chopped; 4 garlic cloves, peeled; 750 ml (1¼ pints) chicken stock; 200 g (7 oz) chickpeas; 1 red chilli

Preparation info

This is hardly a polite starter sort of soup but will feed a hungry
six

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

My hand slipped with the pimentón to no bad effect. Canned chickpeas are perfectly acceptable, but the liquid should be drained away.

Ingredients

200 g (7 oz) chickpeas
1 red chilli
4

Europe
United Kingdom
Stew
Soup
Gluten-free
November
England

Method

Soak the chickpeas in plenty of cold water overnight.

The next day, drain the chickpeas, place in a large pan, cover with fresh cold water and bring to a simmer. Skim the surface, then add the chilli and 3 of the garlic cloves. Simmer very gently, not allowing the liquid to dry up, for at least 2 hours or until the chickpeas are perfectly tender. Allow to cool in their own liquor. (If u