Chick-Pea and Spinach
								Soup
This 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.