1. Combine the drained chickpeas and 4 c of the water in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer for 1 hour. Add 1 t salt and continue to simmer until tender, 30 minutes to 1 hour. 2. Toast the bread until golden and tear it into smaller pieces. Place in a small bowl and douse with the vinegar. 3. Heat the oil in a heavy soup pot over medium heat and add the onion. Cook, stirring, until it begins to soften, abut 3 minutes. Add 1/3rd of the garlic, the tomatoes, and the paprika, and cook, stirring often, until the tomatoes cook down to a thick paste, 10-15 minutes. 4. Add the chickpeas with their liquid, the potatoes, another teaspoon of salt, pepper, and the remaining 2 c water. Bring to a boil reduce the heat to low, and simmer until the potatoes are tender, about 30 minutes. Stir in the spinach and simmer another 10 minutes. Taste and adjust seasoning. 5. Add the remaining garlic, the soaked bread, pine nuts, parsley, saffron, and hard-cooked egg to the soup. Stir once, turn off the heat, and let the soup rest for 10 minutes. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
