Spanish spinach soup with chickpeas! Potaje de garbanzos y espinacas. This recipe was inspired by Claudia Roden’s book: The food of Spain. It’s a beautiful book full of inspirational regional Spanish recipes. I’ve been cooking this soup for a while now and it has become one of my favourite soups to make for guests.
Lets get started: Peel the potato and slice into thin pieces. Fill a large soup pan with 750 ml water and one cube of stock. Add the chickpeas and sliced potato. Boil the mix on a moderate fire.
In the mean time chop the garlic in halves and break the bread into little pieces. Heat some olive oil in a frying pan and add the garlic and bread. Fry slowly until the garlic turns slightly (!) brown.
Add the spinach to the chick peas and potato mixture. Cover and leave to simmer, stir every now and then. Now boil two eggs for 8 minutes, peel them and remove the egg yoke.