Ingredients
¾lbdried chickpeas,(2¼ cups)
4clovesgarlic
2large thyme sprigs
1bay leaf
kosher salt
2tbspextra virgin olive oil
1medium onion
2ozlean bacon
2medium yukon gold potatoes,(¾ lb)
2cupschicken stock
1pinchred pepper,crushed
1pinchsaffron
freshly ground black pepper
1lbspinach
Preparation
In a large saucepan, combine the chickpeas with the 3 whole garlic cloves, thyme, and bay leaf. Cover with 4-inches of water and bring to a boil.
Simmer over moderate heat for 1¾ to 2 hours until just tender; add more water as needed to keep the chickpeas submerged. Season with salt and simmer 10 minutes longer. Drain the chickpeas, reserving 1 cup of the cooking liquid.
Discard the garlic, thyme, and bay leaf.
Heat the oil in a large heavy casserole. Add the onion, bacon, and minced garlic; cook over moderate heat, stirring occasionally, for 5 minutes until the onion is softened.
Add the potatoes and cook, stirring occasionally, for about 8 minutes until crisp-tender.
Add the reserved chickpeas, stock, reserved cooking liquid, crushed red pepper, saffron, and black pepper, and bring to a boil. Simmer over moderate heat for 10 to 15 minutes until the potatoes are tender.
Add the spinach and cook for 5 minutes. Season with salt and pepper.
Ladle the soup into bowls and serve. Enjoy!
