“Potage” is a great, easy and hearty dish of Spanish cuisine. Most often potage is a vegetable stew with the obligatory presence of boiled chickpeas. Going to cook?
Description of preparation:
Chickpeas are rich in protein, but is considered heavy for digestion, so that prolonged soaking is necessary. If you have the opportunity, over time, the soaking water several times to drain. Once the chickpeas will be cooked, cooking the soup will not take much time. Shortly before the willingness of the chickpeas cook in the vegetable broth, then saute all the vegetables, add the broth, chickpeas, spinach. The soup need to give some time to infuse. 10 minutes and a delicious Spain you have your plate!
- Chickpeas, dry — 100 Grams
- Onions — 2 Pieces (1 for soup, 1 for broth)
- Carrot — 2 Pieces (1 for soup, 1 for broth)
- Bell pepper green — 1 Piece
- Tomatoes in own juice without the rind, sliced — 150 Grams
- Garlic — 2 Cloves
- Paprika — 1 teaspoon
- Spinach — 100 Grams
- Bay leaf — 1 Piece
- Leek — 1 Piece (for vegetable broth)
- Celery — 1 Piece (for vegetable broth)
- Thyme sprig — 3 Pieces (1 soup, 2 for the broth)
- Salt — to taste
- Ground pepper — to taste
- Olive oil for frying — 2 tbsp. spoon
Number of servings: 2
How to cook “Potage”
To start prepare all the ingredients. Chickpeas it is better to soak overnight or at least 8 hours.
Cook the soaked chickpeas in a large volume of water for 2 hours.
20 minutes until cooked chickpeas, prepare the vegetable broth. To do this, peel and coarsely chop leeks, celery, carrots. Onions cut is not necessary. Pour over vegetables 1 liter of cold water and put on fire. When the water boils, add the black pepper and 2 sprigs of thyme. Simmer for 20 minutes. A ready broth filter through a sieve.
Prepare the vegetables for the soup. Onion cut into feathers.
Carrots grate on a coarse grater.
In a saucepan heat the oil and fry for 1 minute onions.
Then add the grated carrots.
After 1 minute add the chopped bell pepper. Saute all together for 3 more minutes.
Then add chopped tomatoes with juice and paprika. Cook for another 5 minutes.
Finally add the chopped garlic, cook one minute.
Add the strained vegetable broth. Bring to a boil.
Then add boiled chickpeas. Cook all together for another 10 minutes.
Young spinach, wash thoroughly and slice.
Add the spinach and Bay leaf in the broth. Cook for another 5 minutes.
At the end of cooking add salt, cover the soup with a lid and let steep for 10 minutes.
A delicious and hearty soup is ready, serve.
Tip from the chef:
If there’s no time for soaking and boiling chickpeas, then in the store you can buy canned chickpeas.