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Chickpea Stew with Spinach and Potatoes

  • ACTIVE: 1 HR
  1. 3/4 pound dried chickpeas (2 1/4 cups)—rinsed, soaked overnight and drained
  2. 4 garlic cloves, 1 minced
  3. 2 large thyme sprigs
  4. 1 bay leaf
  5. Kosher salt
  6. 2 tablespoons extra-virgin olive oil
  7. 1 medium onion, coarsely chopped
  8. 2 ounces lean bacon, finely diced
  9. 2 medium Yukon Gold potatoes (3/4 pound), peeled and cut into 1/2-inch dice
  10. 2 cups chicken stock
  11. Pinch of crushed red pepper
  12. Pinch of saffron, crumbled
  13. Freshly ground black pepper
  14. 1 pound spinach, stemmed, leaves coarsely chopped
  1. In a large saucepan, combine the chickpeas with the 3 whole garlic cloves, the thyme and bay leaf. Cover with 4 inches of water and bring to a boil. Simmer over moderate heat until just tender, 1 3/4 to 2 hours; add more water as needed to keep the chickpeas submerged. Season with salt and simmer 10 minutes longer. Drain the chickpeas, reserving 1 cup of the cooking liquid. Discard the garlic, thyme and bay leaf.
  2. Heat the oil in a large heavy casserole. Add the onion, bacon and minced garlic; cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the potatoes and cook, stirring occasionally, until crisp-tender, about 8 minutes. Add the reserved chickpeas, stock, reserved cooking liquid, crushed red pepper, saffron and black pepper and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 to 15 minutes. Add the spinach and cook for 5 minutes. Season with salt and pepper. Ladle the soup into bowls and serve.
Notes One Serving 570 calories, 15.6 gm total fat, 2.2 gm saturated fat, 80 gm carb.


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