Recipes Chickpea and Spinach Soup 3.0 (6,100) Add your rating & review Emeril Lagasse makes this soup with dried chickpeas, which need to soak overnight, so plan accordingly. Warming Soup RecipesPlus: More Soup Recipes and Tips By Emeril Lagasse Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained 1/4 cup extra-virgin olive oil, plus more for drizzling 1 large Spanish onion, coarsely chopped 1 tablespoon finely chopped garlic 2 bay leaves 1/2 teaspoon crushed red pepper 2 quarts water 1 1/2 pounds spinach, stemmed and coarsely chopped Salt Directions 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. 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. 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. Rate it Print