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Chick-Pea and
Spinach SoupThis recipe is from Anne
Lindsay's New Light Cooking, Ballantine Canada, copyright Anne Lindsay,
published here with her permission (also published in Canadian Living's Best
Vegetarian Dishes, Ballantine Books)
- 1
tbsp olive oil
- 4 cloves garlic, minced
- 2 onions, chopped
- 1
potato, peeled and cut in chunks
- 4 cups vegetable stock
- 2 tbsp each
minced fresh parsley and coriander
- 1 tsp dried marjoram
- 1 can (19
oz.) chick-peas, drained and rinsed
- 1/2 pkg (10 oz) fresh spnach, trimmed
an chopped
In large heavy saucepan, heat oil over medium-low heat;
cook garlic and onions, stirring occasionally, for 5 minutes or until
softened.
Add potato; cook, stirring, for 1
minute. Add stock, parsley, coriander and marjoram; cover and simmer for 15
minutes or until potato is very tender. Stir in chick-peas.
In food processor in batches or using hand blender in saucepan,
puree just until chick-peas are coarse; return to pan. Add spinach; simmer for
5 minutes, adding 1/2 cup water if too thick. Makes 6
servings.
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