Sopa De Grao
Yield
6 servingsPrep
20 minCook
6 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
chickpeas (garbanzo beans)
|
|
| 2 | quarts |
water
cold |
*
|
| 4 | medium |
garlic cloves
|
*
|
| 4 | large |
onions
peeled |
|
| 3 | tablespoons |
peanut oil
|
|
| 3 | medium |
potatoes
peeled, chopped |
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
coriander seeds
ground |
|
| 1 | quart |
beef stock
|
*
|
| ½ | pound |
pepperoni
|
|
| 1 | cup |
spinach
chopped |
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
chickpeas (garbanzo beans)
|
|
| 2 | quarts |
water
cold |
*
|
| 4 | medium |
garlic cloves
|
*
|
| 4 | large |
onions
peeled |
|
| 45 | ml |
peanut oil
|
|
| 3 | medium |
potatoes
peeled, chopped |
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
coriander seeds
ground |
|
| 0.9 | l |
beef stock
|
*
|
| 226.8 | g |
pepperoni
|
|
| 237 | ml |
spinach
chopped |
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
olive oil
|
|
Directions
SOAK THE GARBANZOS overnight in 6 cups of the water in a large heavy kettle.
Next day, add the remaining 2 cups water, bring to a gentle boil, cover, and cook 4-to-5 hours or until the garbanzos are very tender.
Meanwhile, stir-fry the garlic and onions in the peanut oil in a second large, heavy kettle over moderate heat for 12-to-15 minutes until lightly browned.
Add the potatoes and stir-fry 2-to-3 minutes; add the thyme, coriander, and bay leaf, turn the heat down low, and allow to mellow about 10 minutes.
Pour in the broth, bring all to a gentle simmer, cover and cook slowly.
As soon as you've set the 2 kettles to simmer, stir-fry the pepperoni in a large heavy skillet 3-to-5 minutes--just until lightly browned and most of the drippings have cooked out.
Drain the pepperoni well, reserving 1 tablespoon of the drippings.
Set aside. Return 1 tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3 minutes over moderate heat just until glazed and intensely green; reserve.
When the garbanzos are tender, purée ½ of them by buzzing 60 seconds in a food processor, adding only enough kettle liquid to purée them easily.
Return the puréed garbanzos to the kettle in which they cooked.
Now purée the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food processor.
Blend the potato mixture into the garbanzo mixture, add the reserved pepperoni and spinach, cover, and simmer 30-to-40 minutes--just long enough to mellow the flavors.
Season to taste with salt and pepper, remove the bay leaf, then smooth in the olive oil.
