Prep:15 min.
Cook: 40 min.This recipe serves: 8    
Preparation time: 15minutes

 

Ingredients

1 1/4 cups garbanzo beans, rinsed and soaked overnight in cold water and refrigerated (or 3 cups canned, drained and rinsed)

2 tablespoons olive oil

2 onions, coarsely

chopped, about 2 1/2 cups

1 clove garlic, finely minced

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

5 cups chicken stock or more if needed

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

6 cups spinach, cut into thin strips and well washed

1 cup roasted almonds

1 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
 

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 one 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 ten 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.