|500.00 g||chickpeas — dried, soaked over night|
|1.00||onion — chopped|
|2.00||carrots — chopped|
|2.00||celery stalks — chopped|
|2.00 pinch||salt and freshly ground black pepper — to taste|
|60.00 ml||fresh chillies — 573|
|2.00 cloves||garlic — cloves, chopped|
|2.00 sprig||fresh rosemary — sprigs|
|1.00||red chilli — whole|
|200.00 g||spinach — finely chopped|
|400.00 g||tinned tomatoes — chopped|
|100.00 ml||olive oil — to serve|
|50.00 g||fresh coriander — to garnish|
1. Drain the chickpeas and place in
a saucepan with 3,5 litres cold water
and the onion, carrot and celery.
Bring to the boil. (Don’t add salt ? the
chickpeas will not soften.) Skim off
any foam that forms on the surface
and simmer until the chickpeas are
soft ? this will take about an hour.
Add salt during the last 30 minutes
of cooking time. Purée two thirds of
the chickpeas with the cooking liquid
until soft and keep the remaining
2. Heat the olive oil in the same
saucepan and sauté the garlic,
rosemary and chilli. Add the spinach
once the flavours start to develop.
Stir-fry the spinach until soft and add
the tomatoes. Season to taste with
salt and black pepper. Remove the
rosemary sprigs and add the chickpea
purée and the whole chickpeas. Bring
to the boil and taste again.
To serve: Place the soup into bowls
and drizzle with olive oil. Lastly, garnish
with dukka and fresh coriander.