Chickpea and Spinach Soup

• 1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 large Spanish onion, coarsely chopped
• 1 tablespoon finely chopped garlic
• 2 bay leaves
• 1/2 teaspoon crushed red pepper
• 2 quarts water
• 1 1/2 pounds spinach, stemmed and coarsely chopped
• Salt

1. In a large saucepan, cover the chickpeas with 3 inches of water and bring to a boil.
2. Cover partially and cook over moderately low heat until the chickpeas are tender, about 1 hour; drain.
3. Wipe out the saucepan used to cook the chickpeas and add 1/4 cup of the olive oil.
4. Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes.
5. Add the garlic, bay leaves and crushed red pepper and cook for 2 minutes.
6. Add the water and bring to a boil.
7. Add the chickpeas and cook over moderate heat until very tender, about 10 minutes.
8. Add the spinach and cook until wilted, about 2 minutes.
9. Remove the bay leaves.
10. In a blender, puree the soup in batches until smooth or puree it using an immersion blender.
11. Season with salt.
12. Serve in soup plates; drizzle with olive oil.

chickpeas, extravirgin olive oil, spanish onion, garlic, bay leaves, red pepper, water, spinach, salt

Taken from www.foodandwine.com/recipes/chickpea-and-spinach-soup (may not work)