Potaje De Garbanzos Y Espinacas A La Española

Name: Potaje De Garbanzos Y Espinacas A La Española (Soup of Dried Peas and Spinach à La Espagnole)
Cuisine: Spain
Ingredients: 1 lb of chick peas or dried peas; 1 lb of chick peas or dried peas; 2 onions; 2 of spinach; 1 lb of dry salt cod; 1 carrot; 1 or 2 eggs, parsley; 1 or 2 tomatoes; 1 bayleaf, mixed herbs, garlic, salt and pepper.; 1 or 2 eggs, parsley; 1 bayleaf, mixed herbs, garlic, salt and pepper.; 1 bayleaf, mixed herbs, garlic, salt and pepper.; 1 bayleaf, mixed herbs, garlic, salt and pepper.; 1 bayleaf, mixed herbs, garlic, salt and pepper.

Soup of Dried Peas and Spinach à La Espagnole

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1 lb of chick peas or dried peas
2 of spinach
2

Europe
Spain
Pescatarian
Mediterranean
Soup
Gluten-free

Method

Put the dried peas, previously soaked for 12 hours, in a saucepan with a liberal amount of cold water and bring to the boil. Add 1 onion, the carrot, the dry salt cod, the herbs, garlic and bayleaf. Simmer very gently till the peas are quite tender. Meanwhile, wash the spinach thoroughly and cook in