A sofrito of onion, celery, leeks and garlic, slowly and lovingly cooked till translucent. Chickpeas and stock added and simmers until chickpeas are meltingly tender. Partially pureed, seasoned well and finished off with the addition of wilted spinach.
Drizzled with the best NZ extra-virgin olive oil and sprinkled with smoked paprika (after reading too many middle eastern cookbooks, where this is often the garnish)
Served with toasted Sourdough and 2006 Seifried Gewurztraminer (Nelson, New Zealand)
Recipe from Cuisine Magazine
3 comments:
congrats on the new blog! Welcome to blogger.
Congrats on the new blog. Did you know there is a blog called What's for Lunch Honey?
I thought the name sounded slightly familar (but maybe thats because its a constant question in my house), but I don't think i've ever checked out the blog!
Thanks for the congrats guys:)
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