The first project in my new-year's resolution of cooking one recipe a week. This recipe had been in the back of my mind, as it looked delicious and had 2 of my favourite ingredients.
It was a big success and definitely yum.
Chickpea and Spinach Soup
From Food and Wine, Janet Mendel
Note: I puréed part of the soup at the end with a hand blender, just to smoothen it out and create that 'creamy, yet solid and with a bite' texture.
1 cup water
10 ounces baby spinach
2 large garlic cloves, crushedKosher salt
Pinch of saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
Two 15-ounce cans chickpeas with their liquid
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 large tomato—peeled, seeded and coarsely chopped
1/4 cup golden raisins
Crusty bread, for serving