Side Pannel
Sopa De Grao
Ingredients List
- 2 1/2 c Dried garbanzos
- - washed and sorted
- 2 qt Cold water
- 4 md Garlic cloves
- - peeled and minced
- 4 lg Yellow onions; peeled
- - and coarsely chopped
- 3 tb Peanut, corn or veg. oil
- 3 md Maine or Eastern potatoes
- - peeled & coarsely chopped
- 1/2 ts Crumbled leaf thyme
- 1/2 ts Ground coriander seeds
- 1 lg Bay leaf; (do not crumble)
- 1 qt Beef or chicken broth
- -(preferably homemade)
- 1/2 lb Pepperoni or chorizo
- - or if available,
- - Portuguese chourico or
- - linguica,
- - sliced about 1/4-in thick
- 1 c Finely chopped fresh spinach
- - (leaves only)
- 1 1/2 ts Salt
- 1/4 ts Freshly ground black pepper
- 2 tb Olive oil
Directions
SOAK THE GARBANZOS overnight in 6 cups of the water in a large heavy
kettle. Next day, add the remaining 2 cups water, bring to a gentle boil,
cover, and cook 4-to-5 hours or until 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 minutes until lightly
browned. Add the potatoes and stir-fry 2-to-3 minutes; add the thyme,
coriander, and bay leaf, turn the heat down low, and allow to mellow about
10 minutes. 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 minutesjust until lightly
browned and most of the drippings have cooked out. Drain the pepperoni
well, reserving 1 tablespoon of the drippings. Set aside. Return 1
tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3
minutes over moderate heat just until 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 enough kettle liquid to puree them easily.
Return the pureed garbanzos to the kettle in which they cooked. Now puree
the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food
processor. Blend the potato mixture into the garbanzo mixture, add the
reserved pepperoni and spinach, cover, and simmer 30-to-40 minutesjust
long enough to mellow the flavors. Season to taste with salt and pepper,
remove the bay leaf, then smooth in the olive oil. Makes 6 to 8 Servings
~
kettle. Next day, add the remaining 2 cups water, bring to a gentle boil,
cover, and cook 4-to-5 hours or until 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 minutes until lightly
browned. Add the potatoes and stir-fry 2-to-3 minutes; add the thyme,
coriander, and bay leaf, turn the heat down low, and allow to mellow about
10 minutes. 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 minutesjust until lightly
browned and most of the drippings have cooked out. Drain the pepperoni
well, reserving 1 tablespoon of the drippings. Set aside. Return 1
tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3
minutes over moderate heat just until 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 enough kettle liquid to puree them easily.
Return the pureed garbanzos to the kettle in which they cooked. Now puree
the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food
processor. Blend the potato mixture into the garbanzo mixture, add the
reserved pepperoni and spinach, cover, and simmer 30-to-40 minutesjust
long enough to mellow the flavors. Season to taste with salt and pepper,
remove the bay leaf, then smooth in the olive oil. Makes 6 to 8 Servings
~
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