Galician Chickpea Soup

Summary

Ingredients

• 300 g chickpeas, dried, soaked overniht
• 2 large onions, cut into rings
• 6 tablespoon oil, olive oil
• 2 cloves garlic, pressed
• 2 liters chicken stock, defatted
• 1 bay leaf
• 100 g beet (s), white, diced
• 100 g carrot (s), diced
• 100 g celeriac, diced
• 200 g potato (s), peeled and diced
• 250 g paprika sausae, chorizo or Kabanossi, diced
• 100 g spinach leaves, freshly chopped
• salt
• pepper
• 1 bunch parsley, chopped

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Instructions

1. Rinse soaked chickpeas and pour away the water. In a large stock pot, fry the onion rings in the olive oil, add the garlic and stir well. Pour in the broth, add the chickpeas and bay leaf and let cook until almost soft for an hour or more. Then add the beet, carrot, celery, potato and chorizo cubes and cook for another 20 minutes. If necessary, add some hot water or more stock. Then add the spinach, season with salt and pepper and simmer for another 20 minutes. Stir occasionally. Before serving, remove the bay leaf and add the parsley.