Prep:15 min.
Cook: 40 min.

This recipe serves: 8    
Preparation time: 15minutes

 

Ingredients

 

one 1/4 cups garbanzo beans, rinsed and soaked overnight in cold water and refrigerated (or three cups canned, drained and rinsed)

two tablespoons olive oil

two onions, coarsely

chopped, about 2 1/2 cups

one clove garlic, finely minced

one small Russet potato, peeled and sliced, about 2/3-1 cup

five cups chicken stock or more if needed

one teaspoon salt

1/4 teaspoon freshly ground black pepper

one tablespoon olive oil

six cups spinach, cut into thin strips and well washed

one cup roasted almonds

one teaspoon finely minced garlic

18 medium shrimp, shelled, deveined and poached in wine (or more, if this is for dinner)

 

Nutrition Facts

Serving Size 1 bowl
 

Amount Per Serving
 

Calories 417

Total Fat 18 g

Saturated Fat 2 g

Protein 30 g

Total Carbohydrate 36 g

Dietary Fiber 7 g

Sodium 502 mg

 

Percent Calories from Fat 38%

Percent Calories from Protein 28%

Percent Calories from Carbohydrate 33%

 

Cooking Instructions

 

1. Drain the soaked garbanzos, rinse well and put into a medium saucepan. Cover with fresh cold water. Bring to a boil and reduce heat. Simmer, covered, for about an hour or until tender. Drain the cooked garbanzos and set aside.
 

2. Heat 1 Tbs. olive oil in a large saucepan over moderate heat. Add the chopped onions and cook for about 10-15 minutes or until translucent. Add the garlic and stir for a minute or two. Then add the sliced potato, half the garbanzos, and the chicken stock and bring up to a boil. Simmer and cook until the potato and beans are falling apart, about 20 minutes. Puree the soup in a blender. Season with salt and pepper. Just before serving, bring the soup up to a simmer. It will have thickened so thin it with more stock or water. In a very large saute pan, heat 2 tsp. of oil and wilt the spinach. Add the pureed soup. Stir in the remaining whole cooked garbanzos.

 

3. In a small saute pan, over a medium heat, warm 1 tsp. of oil. Saute the almonds with the teaspoon of finely minced garlic. Cook a few minutes and add these to the soup. Finally, add the cooked chopped prawns and warm through. Adjust seasoning. Serve at once.
 

To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

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