Ingredients
3 tablespoons good quality olive oil
1 large onion, sliced thin
10 cloves of garlic, chopped
6 cups chicken stock (preferably homemade)
2 large potatoes, cut in half lengthwise and into 1/4 inch slices
15 ounces cooked chickpeas (8 ounces dry)—if you use canned, drain and rinse well
10 ounces spinach (if frozen thaw and press dry)
4 ounces roasted red peppers
Salt and pepper to taste
Sharp cheddar cheese or Parmesano Reggiano, grated for topping
Directions
Place oil in a large soup pot over medium heat. Stir in the onion and garlic and cook until the onion becomes translucent. Do not allow the garlic to burn, as it will taste bitter. Add the chicken stock and potatoes. Bring to a boil, reduce heat and simmer for about 30 minutes.
Stir in the chickpeas, spinach and roasted red peppers. Simmer for 5 minutes, or until chickpeas, spinach and peppers are heated through. Season to taste. Serve in bowls and top with cheese. Better the second day.
If you want to add a meat to this recipe, try cooked Italian sausage cut into bite-size pieces or cooked chicken breast pulled apart in small pieces.
Recipe Courtesy Of
Back Bay Café, Belhaven
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
