Saturday, June 8, 2013
A soup enjoyed by all
I happened across this recipe for Andalusian Chickpea and Spinach Soup in the New York Times yesterday. The description says it is a "comforting soup this is still suitable for a late spring/early summer meal. With heavy rains, and cool temperatures, it seemed like the perfect day for a hearty soup. And although I had no chickpeas, figured I could adapt it with some other kind of bean. My daughter, now home from boarding school for this summer, doesn't like garbanzos in any case. I used some dried black beans instead which I was able to begin soaking when I was home for lunch, so they'd be ready when I came back from work. I followed the directions for cooking the soaked beans, and then after they'd cooked a bit over an hour, began the other preparations. I used our indispensable cast iron cooking pot to sautee the onion and garlic, then added the canned tomato and paprika, Once this cooked down a bit I added the potatoes, beans, and cooking wine, and let simmer for 1/2 an hour. Before serving I added the spinach (less than the pound called for in the recipe, but it was what I had frozen from a previous meal) and a pinch of saffron, some garlic salt, and pepper. Everyone liked this, especially served with some warm yogurt bread from our bread machine (which I was also able to start during my lunch break - living next to work sure has its advantages). Yogurt bread, by the way is about the simplest recipe found in my bread machine recipe book. Yogurt, brown sugar, flour and yeast are the only ingredients.