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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CHICKPEA SPINACH SOUP

Serves 6

1 tablespoon olive oil
4 cloves garlic, minced
2 onions, chopped
1 potato, peeled and cut in chunks
4 cups vegetable stock
2 tablespoons each minced fresh parsley and coriander
1 teaspoon dried marjoram
1 cup chick-peas, drained and rinsed
1 cup cooked spinach, trimmed and chopped

In large heavy saucepan, heat oil over medium-low heat; cook garlic and onions, stirring occasionally, until softened.
Add potato; cook, stirring for 1 minute. Add stock, parsley, coriander and marjoram; cover and simmer for about 15 minutes or until potato is very tender.
Stir in chick peas.
In food processor in batches, purée just until chickpeas are coarse; return to pan.
Add spinach; simmer for 5 minutes adding 1/2 cup of water if too thick.


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