1-1/4 cup garbanzo beans, rinsed and soaked over night 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 Russet potato, peeled and sliced
5 cups chicken stock
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons butter or oil
6 cups spinach, cut into thin strips and well washed
6 tablespoons sliced, toasted almonds, coarsely chopped
1 teaspoon finely minced garlic
18 prawns, shelled, deveined and poached in wine
Drain the soaked garbanzos, rinse well and put into a medium saucepan. Cover with fresh cold water, add the optional ham hock. Bring to a boil and reduce heat. Simmer, covered, for about an hour or until tender. Drain the cooked garbanzos and set aside. Discard the ham hock.
Heat 1 tablespoon olive oil in a large saucepan over moderate heat. Add the chopped onions and cook for about 10 to 15 minutes or until translucent.
Add the garlic and stir for a minute or two.
Now 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 teaspoons of oil and wilt the spinach. Add the pureed soup. Stir in the remaining whole cooked garbanzos.
In a small saute pan, over a medium heat, warm 1 teaspoon 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.
Recipe makes 8 servings.
Serving size: 1 bowl
Calories: 254; Total Fat: 11g; Saturated Fat: 1g; Sodium: 754mg; Carbohydrates: 30g Protein: 13g; Fiber: 6g
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