Chickpea Stew with Spinach and Potatoes
Recipe By :Grace Parisi
Serving Size : 8
3/4 pound chickpeas -- (2 1/4 cups) rinsed, soaked overnight and drained
4 garlic cloves -- 1 minced
2 large sprigs fresh thyme
1 bay leaf
Kosher salt
2 tablespoons extra-virgin olive oil
1 medium onion -- coarsely chopped
2 ounces lean bacon -- finely diced
3/4 pound Yukon Gold potatoes -- peeled and cut into 1/2-inch dice
2 cups chicken stock
1 Pinch crushed red pepper
1 Pinch saffron -- crumbled
Freshly ground black pepper
1 pound spinach -- stemmed, leaves coarsely chopped
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.
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.
Source:
"Food & Wine Magazine/Jan 2003"
Start to Finish Time:
"11:00"
T(Cooking Time):
"2:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 285 Calories; 10g Fat (30.1% calories from fat); 13g Protein; 37g Carbohydrate; 10g Dietary Fiber; 6mg Cholesterol; 708mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 68 4608 0 0 0 0 0
Recipe By :Grace Parisi
Serving Size : 8
3/4 pound chickpeas -- (2 1/4 cups) rinsed, soaked overnight and drained
4 garlic cloves -- 1 minced
2 large sprigs fresh thyme
1 bay leaf
Kosher salt
2 tablespoons extra-virgin olive oil
1 medium onion -- coarsely chopped
2 ounces lean bacon -- finely diced
3/4 pound Yukon Gold potatoes -- peeled and cut into 1/2-inch dice
2 cups chicken stock
1 Pinch crushed red pepper
1 Pinch saffron -- crumbled
Freshly ground black pepper
1 pound spinach -- stemmed, leaves coarsely chopped
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.
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.
Source:
"Food & Wine Magazine/Jan 2003"
Start to Finish Time:
"11:00"
T(Cooking Time):
"2:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 285 Calories; 10g Fat (30.1% calories from fat); 13g Protein; 37g Carbohydrate; 10g Dietary Fiber; 6mg Cholesterol; 708mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 68 4608 0 0 0 0 0