Saute the onion and garlic, covered, over low heat (they will cook in their
own juices) until the onion is translucent. Add the milk and raise heat to
medium, and cook just until boiling, stirring constantly. Reduce heat to
prevent boiling over, add chickpeas, spinach, and spices, and continue to
cook, stirring, until spinach is wilted. Remove from heat. Place 1 1/2 cups
of the soup into a blender or food processor and puree. Return puree to
soup, stir well, and serve hot.
Rinse spinach in warm salted water, drain, and shred or chiffonade before
using.
Recipe By: Alison Meyer Serving Size: 4 Preparation Time: 0:00
Categories: Soups
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on 06-05-95
Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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