Recipe - Spinach And Chick Pea Soup

200 g Chick peas; soaked in water
; overnight
2 Onion quarters
2 Cloves; (2 to 3)
2 Bay leaves
1 Head garlic; (yes, that's a
lot
; of cloves of
; garlic!) + 2 cloves
; garlic finely
; chopped
1 tablespoon Extra virgin olive oil
1 teaspoon Sesame oil
500 g Fresh spinach
2 Heaped Tbsp crumbled bread
3 Heaped Tbsp chopped parsley
2 tablespoon Chopped coriander leaves
and/or
One half teaspoon Ground coriander
1 teaspoon Chilli sauce; (optional)

TO SERVE COLD
1 tablespoon Finely minced tomato flesh
1 tablespoon Finely minced capsicum
1 tablespoon Finely minced Lebanese
cucumber

Drain chick peas. Put in large pan, cover with water. Add a couple of onion
quarters studded with cloves, the bay leaves and the whole head of garlic,
removing the loose dry outer skin.

Simmer very slowly for an hour or so until the chick peas are cooked, still
firm but not crunchy.

Strip the spinach leaves from the stalks. Wash and drain, but not too
thoroughly, some water may remain on the leaves.

In a large pan, cook spinach leaves gently with the sesame oil until it has
wilted (about 1 minute).

Remove spinach from pan.

In same pan, put oil, and add 2 cloves garlic, finely chopped, the bread,
parsley and allow to cook for 2 or 3 minutes.

Crush mixture to a pulp with 2 or 3 tsp cooking water from the chick peas.

When chick peas are cooked, remove garlic head and onion segments.

Squeeze garlic paste from the garlic head.

Put garlic paste, spinach and bread mixture in with chick peas and cooking
water. Add fresh and/or ground coriander and season to taste before
serving.

Serve hot or chilled.

Leftover potential: Keeps two or three days in the refrigerator.

Converted by MC_Buster.

Per serving: 80 Calories (kcal); 6g Total Fat; (54% calories from fat); 4g
Protein; 7g Carbohydrate; 0mg Cholesterol; 107mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.