Sopa De Grao

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.