by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand5.5 ounces dry chickpeas or pre-cooked chickpeas Ask a question about this ingredient
1 bunch fresh spinach, leaves removed and washed Ask a question about this ingredient
1 onion medium, finely chopped Ask a question about this ingredient
4 garlic cloves, finely chopped, green inner part removed Ask a question about this ingredient
8 sprigs fresh coriander, leaves removed and chopped finely Ask a question about this ingredient
4 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
4 tablespoons small elbow macaroni or other small pasta Ask a question about this ingredient
salt Ask a question about this ingredient
freshly ground white pepper Ask a question about this ingredient
Clean the dry chickpeas from any stones or debris and wash them in a colander under cold running water. Cover with cold water 3 inches above beans and let reconstitute overnight.
Ask a question about this stepDrain the chickpeas. In a pot put the chickpeas, cover with water 2 inches above their level, seasoned with salt, and bring to a boil. Lower to medium low heat and allow to cook slightly al dente.
Ask a question about this stepNOTE: If you want to make a puréed soup, let them cook for a further 10 minutes and then process the chickpeas and their cooking liquid at this point
Ask a question about this stepMeanwhile, wash the spinach thoroughly, discarding any thick stems. Put in a colander to drain.
Ask a question about this stepIn a large pot add the Olive Oil and fry the onion 2 minutes until translucent. Add the chopped garlic and coriander, fry 1 minute more, add the drained spinach, stir for another 2 minutes, add the chickpeas and the cooking water (or the chickpea purée, depending which version you make).
Ask a question about this stepBring to a boil, add the elbow macaroni, lower the heat and simmer until pasta is al dente.
Ask a question about this stepCheck the seasoning, add some freshly ground white pepper and serve hot.
Ask a question about this stepTry it also on a cold winter day, it's very comforting. Thank you for your comment.
Selmelier works at Meadow, a shop that specializes in salt.
This sounds so wholesome and comforting - I may have to use this to help me recover after New Year's Eve!