Name: Chick Pea and Spinach Soup (Soupe de pois chiches et épinards)
Yield: Serves 4–6
Cuisine: France
Ingredients: salt, pepper; 400 g spinach, well washed, stalks removed; 750 ml chicken stock or stock combined with the chick pea cooking water; slices of French bread fried in olive oil (optional); ½ tsp hot pimentón or piment d’Espelette; 1 generous pinch saffron; 1 clove garlic, finely chopped; 100 g poitrine fumée cut in small pieces, or lardons; 2 medium tomatoes, peeled, deseeded and chopped; 500 g tin of cooked chick peas or 150g of dried chick peas, soaked overnight and cooked; 4 tbsp olive oil; 1 onion, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

Ingredients

500 g tin of cooked chick peas or 150g of dried chick peas, soaked overnight and cooked
4

Method

If you are using dried chick peas, soak them overnight and boil them in unsalted water until they are tender, 1–2 hours, drain and keep the cooking water if you want to mix it with the stock.

Heat the olive oil in a sauté pan and cook the onion, garlic and lardons over a low heat until transparent and melting. Add the tomato and cook until it has a jammy consistency, around 5 minutes. A

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Ingredients

Method

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