Spinach and Chickpea Soup

1. Prepare Potatoes and Chickpeas

Start by placing the quartered potatoes and drained chickpeas into a large saucepan. Pour in 4 cups of the stock and bring the mixture to a gentle simmer. Cover the saucepan with a lid and let it cook for about 10 minutes, giving the potatoes a head start to soften.

2. Add Spinach

Next, add the fresh or defrosted spinach to the saucepan. If using fresh spinach, you may need to add it in batches, allowing it to wilt down to make room for more. Cover the pan again and cook everything together for another 5 minutes.

3. Season Stew

After the spinach has wilted and combined well with the other ingredients, stir in the tablespoon of vinegar and season the mixture with salt to taste. Cover the saucepan and let it cook for another 10 minutes.

4. Prepare Garlic Paste

While the stew is simmering, take the hard-boiled eggs and separate the yolks from the whites. Chop the egg whites into small pieces and set them aside for later. In a small skillet, heat the olive oil over medium heat. Add the garlic cloves and the slices of bread, frying them until they turn golden brown. Once golden, remove them from the skillet and drain on paper towels.

5. Blend Garlic Mixture

Transfer the fried garlic and bread to a food processor. Add the pimentón dulce, ground cumin, chile powder, and the hard-boiled egg yolks. Pour in the remaining 1.5 cups of stock and blend everything together until you achieve a smooth, consistent paste.

6. Combine and Simmer

Pour the garlic mixture into the saucepan with the stew, stirring well to incorporate it. Add the chopped egg whites to the stew and let it cook for an additional 10 minutes.