1 1/4 cups garbanzo beans, rinsed and soaked over night in cold water and refrigerated (or 3 cups canned, drained and rinsed) 1 ham hock, optional 2 tablespoons olive oil 2 onions, coarsely chopped, about 2 1/2 cups 1 clove garlic, finely minced 1 small Russet potato, peeled and sliced, about 2/3-1 cup 5 cups chicken stock or more if needed 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons butter or oil 6 cups spinach, cut into thin strips and well washed 1 cup roasted almonds 1 teaspoon finely minced garlic 18 medium shrimp, shelled, deveined and poached in wine (or more, if this is for dinner)
1. Drain the soaked garbanzos, rinse well and put into a medium saucepan. Cover with fresh cold water, add the optional ham hock. Bring to a boil and reduce heat. Simmer, covered, for about an hour or until tender. Drain the cooked garbanzos and set aside. Discard the ham hock.
2. Heat 1 Tbs. olive oil in a large saucepan over moderate heat. Add the chopped onions and cook for about 10-15 minutes or until translucent. Add the garlic and stir for a minute or two. Then add the sliced potato, half the garbanzos, and the chicken stock and bring up to a boil. Simmer and cook until the potato and beans are falling apart, about 20 minutes. Puree the soup in a blender. Season with salt and pepper. Just before serving, bring the soup up to a simmer. It will have thickened so thin it with more stock or water. In a very large saute pan, heat 2 tsp. of oil and wilt the spinach. Add the pureed soup. Stir in the remaining whole cooked garbanzos.
3. In a small saute pan, over a medium heat, warm 1 tsp. of oil. Saute the almonds with the teaspoon of finely minced garlic. Cook a few minutes and add these to the soup. Finally, add the cooked chopped prawns and warm through. Adjust seasoning. Serve at once.
To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
Serving Size: 1 bowl
Number of Servings: 8 Per Serving Calories 254 Carbohydrate 30 g Fat 11 g Fiber 6 g Protein 13 g Saturated Fat 1 g Sodium 754 mg
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
