I always feel uber-healthy after eating this.
Chickpea Soup With Spinach
1/2 pound dried chickpeas, or about 2 1/2 cups cooked (1 large can or two medium-sized ones)
4 tablespoons extra virgin olive oil
2 large onions, sliced
1 medium red pepper
Salt and pepper
1 veggie or chicken cube
4-5 cups water or to taste
Good dash of chili flakes or 1 chipotle pepper
1 pound fresh spinach, coarsely chopped.
1. If time allows, soak dried chickpeas several hours or overnight in water to cover. If not, boil them for 2 minutes, and soak 2 hours, or just start cooking them, unsoaked. Place in a pot with fresh water to cover by at least 2 inches. Bring to a boil, turn down heat and simmer, covered, at least 1 hour, or until tender.
2. Put oil in deep skillet or casserole, and turn heat to medium-high. A minute later, add onions, a large pinch of salt and some pepper. Cook, adjusting heat as necessary so onions soften rather than crisp. Stir occasionally, and cook until onions become very soft and quite brown, at least 10 minutes. Add red pepper and cook a few more minutes.
3. When chickpeas are tender, remove from heat, and drain, reserving their cooking water. Purée half the chickpeas in food mill, immersion blender or upright blender, adding enough of the reserved cooking water (or fresh water) to keep mixture moving smoothly. (Use care when puréeing hot liquid. If you have time, let mixture cool to room temperature first.)
4. Return purée to pot along with remaining chickpeas, plus whatever chickpea cooking liquid remains, plus chipotle, along with enough stock to make 4-5 cups. Stir, adjusting heat so mixture simmers. Add spinach, and stir. When spinach is tender, after 5 minutes or so, taste, and adjust seasoning. Then serve.