Chickpea Soup With Spinach (Potje De Garbanzo Con Acelga)
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1 cup dried garbanzo beans
6 cups water, enough to cover beans
2 medium tomatoes, whole
1 onion, cut into quarters
4 garlic cloves, cut into halves
1 teaspoon sweet paprika
1 teaspoon salt
1 bay leaf
1 1/2 lbs fresh spinach
2 tablespoons olive oil
2 tablespoons white wine
2 tablespoons fresh parsley, chopped
Soak beans in enough cold water to cover for 12 hours; drain well.
In a large saucepan, combine soaked beans and 3-1/2 cups fresh water; bring to a boil. Add whole tomatoes, onion, garlic, paprika, salt and bay leaf. Cover and cook over low heat 1-1/4 hours.
Rinse spinach well to remove any dirt or sand; place damp spinach in a large saucepan. Do NOT add water. Cover and cook 2 minutes. Drain well; chop spinach. Remove onion quarters, tomatoes, garlic and 1 Tablespoon cooked beans from the saucepan. Discard tomato skins. Press mixture through a sieve or puree in a blender or food processor.
Heat oil in a small skillet; add pureed mixture. Cook 2 to 3 minutes; return to soup in the saucepan. Stir in wine and chopped cooked spinach; simmer 10 minutes. Remove bay leaf. Pour into a tureen or serve in individual bowls. Garnish with parsley.