![]() 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
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