Chickpea Soup With Spinach

This is a gorgeous soup that I adore but the family doesn't do cartwheels over. I made it once for everyone, but the reception wasn't stellar, so I make it for myself now, freezing individual portions for lunches. I think it tastes fantastic! It has a strong chickpea and onion flavor. It is 'soupy-brothy', perfect for cold days when you need to sip some soup at the table while reading a book.

Ingredients

1/2 pound dried chickpeas (about 2 1/2 c. cooked)

4 T. olive oil

2 large onions, sliced (I chop them; easier to eat)

1 medium red pepper, chopped

salt and pepper

4-5 c. vegetable broth

good dash of red pepper flakes

1 lb fresh baby spinach, coarsely chopped

Soak dried chickpeas several hours or overnight in water to cover. Drain, and place in a pot with fresh water to cover by at least 2 inches. Bring to a boil, turn down heat and simmer, covered, at least 1 hour, or until tender.

Put oil in deep skillet, and turn heat to medium-high. A minute later, add onions, a large pinch of salt and some pepper. Cook, adjusting heat as necessary so onions soften rather than crisp. Stir occasionally, and cook until onions become very soft and quite brown, at least 10 minutes. Add red pepper and cook a few more minutes.

When chickpeas are tender, remove from heat, and drain, reserving their cooking water. Puree half the chickpeas in food mill, immersion blender or upright blender, adding enough of the reserved cooking water (or fresh water) to keep mixture moving smoothly. (Use care when pureeing hot liquid. If you have time, let mixture cool to room temperature first.)

Return puree to pot along with remaining chickpeas, plus whatever chickpea cooking liquid remains, plus red pepper flakes, plus broth. Stir, adjusting heat so mixture simmers. Add spinach, and stir. When spinach is tender, after 5 minutes or so, taste, and adjust seasoning.