Chick Pea and Spinach Soup from Sud de France by Caroline Conran

Name: Chick Pea and Spinach Soup from Sud de France by Caroline Conran
Ingredients: 100 g poitrine fumée cut in small pieces, or lardons; 1 onion, finely chopped; 1 clove garlic, finely chopped; ½ tsp hot pimentón or piment d’Espelette; 1 generous pinch saffron; 2 medium tomatoes, peeled, deseeded and chopped; 750 ml chicken stock or stock combined with the chick pea cooking water; slices of French bread fried in olive oil (optional); 400 g spinach, well washed, stalks removed; salt, pepper; 500 g tin of cooked chick peas or 150g of dried chick peas, soaked overnight and cooked; 4 tbsp olive oil

app.ckbk.com

If you are using dried chick peas, soak them overnight and boil them in unsalted water until they are tender, 1–2 hours, drain and keep the cooking water if you want to mix it with the stock. Heat...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Ingredients

100 g poitrine fumée cut in small pieces, or lardons
1 onion, finely chopped
1 clove garlic, finely chopped
½ tsp hot pimentón or piment d’Espelette
1 generous pinch saffron
2 medium tomatoes, peeled, deseeded and chopped
750 ml chicken stock or stock combined with the chick pea cooking water
slices of French bread fried in olive oil (optional)
400 g spinach, well washed, stalks removed
salt, pepper
500 g tin of cooked chick peas or 150g of dried chick peas, soaked overnight and cooked
4 tbsp olive oil