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Chickpea and Spinach Soup

  • SERVINGS: 8
  • MAKE-AHEAD
  • VEGETARIAN

Emeril Lagasse makes this soup with dried chickpeas, which need to soak overnight, so plan accordingly.

  1. 1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained
  2. 1/4 cup extra-virgin olive oil, plus more for drizzling
  3. 1 large Spanish onion, coarsely chopped
  4. 1 tablespoon finely chopped garlic
  5. 2 bay leaves
  6. 1/2 teaspoon crushed red pepper
  7. 2 quarts water
  8. 1 1/2 pounds spinach, stemmed and coarsely chopped
  9. Salt
  1. In a large saucepan, cover the chickpeas with 3 inches of water and bring to a boil. Cover partially and cook over moderately low heat until the chickpeas are tender, about 1 hour; drain.
  2. Wipe out the saucepan used to cook the chickpeas and add 1/4 cup of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic, bay leaves and crushed red pepper and cook for 2 minutes. Add the water and bring to a boil. Add the chickpeas and cook over moderate heat until very tender, about 10 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the bay leaves.
  3. In a blender, puree the soup in batches until smooth or puree it using an immersion blender. Season with salt. Serve in soup plates; drizzle with olive oil.
Make Ahead The soup can be refrigerated for up to 3 days. When reheating it, thin with water if necessary.
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