Spinach and Chick Pea Soup
200g chick peas, soaked in water overnight
2 onion quarters
2 or 3 cloves
2 bay leaves
1 head of garlic (yes, that's a lot of cloves of garlic!)
+ 2 cloves garlic finely chopped
1 Tbsp extra virgin olive oil
1 tsp sesame oil
500g fresh spinach
2 Heaped Tbsp crumbled bread
3 Heaped Tbsp chopped parsley
2 Tbsp chopped coriander leaves and/or
1/2 tsp ground coriander
1 tsp chilli sauce (optional)
To serve cold:
1 Tbsp finely diced tomato flesh
1 Tbsp finely diced capsicum
1 Tbsp finely diced Lebanese cucumber
Drain chick peas. Put in large pan, cover with water. Add a couple of onion quarters studded with cloves, the bay leaves and the whole head of garlic, removing the loose dry outer skin.
Simmer very slowly for an hour or so until the chick peas are cooked, still firm but not crunchy.
Strip the spinach leaves from the stalks. Wash and drain, but not too thoroughly, some water may remain on the leaves.
In a large pan, cook spinach leaves gently with the sesame oil until it has wilted (about 1 minute).
Remove spinach from pan.
In same pan, put oil, and add 2 cloves garlic, finely chopped, the bread, parsley and allow to cook for 2 or 3 minutes.
Crush mixture to a pulp with 2 or 3 tsp cooking water from the chick peas.
When chick peas are cooked, remove garlic head and onion segments.
Squeeze garlic paste from the garlic head.
Put garlic paste, spinach and bread mixture in with chick peas and cooking water. Add fresh and/or ground coriander and season to taste before serving. Serve hot or chilled.
Leftover potential: Keeps two or three days in the refrigerator.
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