Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Dried garbanzos 1 qt Beef or chicken broth
- washed and sorted -(preferably homemade)
2 qt Cold water 1/2 lb Pepperoni or chorizo
4 md Garlic cloves - or if available,
- peeled and minced - Portuguese chourico or
4 lg Yellow onions; peeled - linguica,
- and coarsely chopped - sliced about 1/4-in thick
3 tb Peanut, corn or veg. oil 1 c Finely chopped fresh spinach
3 md Maine or Eastern potatoes - (leaves only)
- peeled coarsely chopped 1 1/2 ts Salt
1/2 ts Crumbled leaf thyme 1/4 ts Freshly ground black pepper
1/2 ts Ground coriander seeds 2 tb Olive oil
1 lg Bay leaf; (do not crumble)

SOAK THE GARBANZOS overnight in 6 cups of the water in a large heavy
kettle. Next day, add the remaining 2 cups water, bring to a gentle boil,
cover, and cook 4-to-5 hours or until the garbanzos are very tender.
Meanwhile, stir-fry the garlic and onions in the peanut oil in a second
large, heavy kettle over moderate heat for 12-to-15 minutes until lightly
browned. Add the potatoes and stir-fry 2-to-3 minutes; add the thyme,
coriander, and bay leaf, turn the heat down low, and allow to mellow about
10 minutes. Pour in the broth, bring all to a gentle simmer, cover and cook
slowly. As soon as you've set the 2 kettles to simmer, stir-fry the
pepperoni in a large heavy skillet 3-to-5 minutes--just until lightly
browned and most of the drippings have cooked out. Drain the pepperoni
well, reserving 1 tablespoon of the drippings. Set aside. Return 1
tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3
minutes over moderate heat just until glazed and intensely green; reserve.
When the garbanzos are tender, puree 1/2 of them by buzzing 60 seconds in a
food processor, adding only enough kettle liquid to puree them easily.
Return the pureed garbanzos to the kettle in which they cooked. Now puree
the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food
processor. Blend the potato mixture into the garbanzo mixture, add the
reserved pepperoni and spinach, cover, and simmer 30-to-40 minutes--just
long enough to mellow the flavors. Season to taste with salt and pepper,
remove the bay leaf, then smooth in the olive oil.

Makes 6 to 8 Servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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