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Vegan Recipe

Potage de Garbanzosy Espinaca

A hearty snack to warm you up on cool spring evenings.

Ingredients:

  • 200g dried chickpeas
  • 1 carrot, chopped
  • 1 stick of celery, chopped
  • 2 medium onions, chopped
  • large bunch of spinach, washed and chopped
  • 1 large beef tomato
  • 6 cloves garlic, chopped
  • 1 bayleaf
  • 1 tbs paprika
  • 1 tsp sugar
  • salt
  • olive oil

Method:

Soak the chickpeas for eight hours, or overnight, in plenty of cold water.

Place the chickpeas, carrot, celery, half of the chopped onion, and the bayleaf, in a large pan. Cover with cold water, bring to the boil, and boil hard for ten minutes. Lower the heat, and simmer for one hour, or until the chickpeas are soft.

Fry the rest of the onion in a little olive oil, until softened, then add the garlic. Peel the tomato, by dropping in boiling water, then straight into cold water, which helps to loosen the skin. Chop, and add to the cooking onion and garlic, along with the paprika and sugar, and a pinch of salt. Once heated through, lower the heat, cover, and cook gently for ten minutes, stirring frequently (you may need to add a little water to prevent sticking).

At the same time, add the spinach to the chickpea pan. When the onion/tomato mixture has cooked for ten minutes, add to the chickpeas. Check the seasoning, and serve with warm chunks of bread. And most important of all...

Enjoy!

Credit: Simon Sylvester-Edwards

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Uncaged 1993-2012: This is the archived website of Uncaged. All information correct at the time of archiving - November 2012.