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Ingredientes
- 2Â 1/2 c. Dry garbanzos washed and sorted
- 2 quart Cool water
- 4 med Garlic cloves peeled and chopped
- 4 lrg Yellow onions, peeled and coarsely minced
- 3 Tbsp. Peanut, corn or possibly veg. oil
- 3 med Maine or possibly Eastern potatoes peeled & coarsely minced
- 1/2 tsp Crumbled leaf thyme
- 1/2 tsp Grnd coriander seeds
- 1 lrg Bay leaf, (don't crumble)
- 1 quart Beef or possibly chicken broth (preferably homemade)
- 1/2 lb Pepperoni or possibly chorizo or possibly if available, Portuguese chourico or possibly linguica, sliced about 1/4-in thick
- 1 c. Finely minced fresh spinach (leaves only)
- 1Â 1/2 tsp Salt
- 1/4 tsp Freshly grnd black pepper
- 2 Tbsp. Extra virgin olive oil
Direcciones
- SOAK THE GARBANZOS overnight in 6 c. of the water in a large heavy kettle. Next day, add in the remaining 2 c. water, bring to a gentle boil, cover, and cook 4-to-5 hrs or possibly till the garbanzos are very tender.
- Meanwhile, stir-fry the garlic and onions in the peanut oil in a second large, heavy kettle over moderate heat for 12-to-15 min till lightly browned. Add in the potatoes and stir-fry 2-to-3 min; add in the thyme, coriander, and bay leaf, turn the heat down low, and allow to mellow about 10 min. Pour in the broth, bring all to a gentle simmer, cover and cook slowly. As soon as you've set the 2 kettles to simmer, stir-fry the pepperoni in a large heavy skillet 3-to-5 min-just till lightly browned and most of the drippings have cooked out. Drain the pepperoni well, reserving 1 Tbsp. of the drippings. Set aside. Return 1 Tbsp. drippings to the skillet, add in the spinach and stir-fry 2-to-3 min over moderate heat just till glazed and intensely green; reserve.
- When the garbanzos are tender, puree 1/2 of them by buzzing 60 seconds in a food processor, adding only sufficient kettle liquid to puree them easily.
- Return the pureed garbanzos to the kettle in that they cooked. Now puree the potato mix in 2 batches, buzzing each 30-to-40 seconds in a food processor. Blend the potato mix into the garbanzo mix, add in the reserved pepperoni and spinach, cover, and simmer 30-to-40 min-just long sufficient to mellow the flavors. Season to taste with salt and pepper, remove the bay leaf, then smooth in the extra virgin olive oil.
- Makes 6 to 8 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 668g | |
| Recipe makes 6 servings | |
| Calories 735 | |
| Calories from Fat 440 | 60% |
| Total Fat 49.06g | 61% |
| Saturated Fat 16.99g | 68% |
| Trans Fat 0.62g | |
| Cholesterol 131mg | 44% |
| Sodium 1315mg | 55% |
| Potassium 930mg | 27% |
| Total Carbs 30.52g | 8% |
| Dietary Fiber 7.5g | 25% |
| Sugars 8.16g | 5% |
| Protein 42.7g | 68% |
