| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Portuguese |
Soups |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Dried garbanzos washed and sorted |
| 2 |
qt |
Cold water |
| 4 |
md |
Garlic cloves peeled and minced |
| 4 |
lg |
Yellow onions; peeled and coarsely chopped |
| 3 |
tb |
Peanut, corn or veg. oil |
| 3 |
md |
Maine or Eastern potatoes peeled & coarsely chopped |
| 1/2 |
ts |
Crumbled leaf thyme |
| 1/2 |
ts |
Ground coriander seeds |
| 1 |
lg |
Bay leaf; (do not crumble) |
| 1 |
qt |
Beef or chicken broth (preferably homemade) |
| 1/2 |
lb |
Pepperoni or chorizo or if available, Portuguese chourico or linguica, sliced about 1/4-in thick |
| 1 |
c |
Finely chopped fresh spinach (leaves only) |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
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, puree 1/2 of them by buzzing 60 seconds in a
food processor, adding only enough kettle liquid to puree them easily.
Return the pureed garbanzos to the kettle in which they cooked. Now puree
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. Makes 6 to 8 Servings
~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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