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
