Andalusian Chickpea and Spinach Soup

• 1 cup chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 14-ounce can chopped tomatoes with juice, or 1 pound tomatoes, peeled, seeded and chopped
• 2 teaspoons sweet paprika
• 1 pound potatoes, peeled and diced
• 1/4 cup dry white wine
• Salt to taste
• Pinch of saffron
• 1 pound spinach , stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
• Freshly ground pepper

1. Drain the chickpeas and combine with 1 quart fresh water in a large saucepan.
2. Bring to a boil, reduce the heat, cover and simmer 1 hour.
3. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
4. Heat the oil over medium heat in a heavy soup pot and add the onion.
5. Cook, stirring, until tender, about 5 minutes.
6. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds.
7. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
8. Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water.
9. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
10. Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes.
11. Add freshly ground pepper, taste and adjust seasoning, and serve.

chickpeas, extra virgin olive oil, onion, garlic, tomatoes, sweet paprika, potatoes, white wine, salt, saffron, spinach, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1014777 (may not work)