Chickpea Soup with Spinach

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Preparation info
  • Serves

    Four to Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Chickpeas form part of the staple diet in the Balkans and Mediterranean, used either whole or ground. The flavours can be varied according to whichever taste you prefer – cumin is particularly delicious with chickpeas.

Ingredients

  • 500 g/ lb/ cups chickpeas, rinsed and drained
  • 2

Method

  1. Place the chickpeas in a bowl of cold water and leave overnight. The next day, drain them well and place in a large pan with the stock.
  2. Bring to the boil, then reduce the heat and cook gently for about 55 minutes. Add the garlic, potatoes, olive oil and seasoning and cook for a further 20 minutes.