Hearty L u n c h & Supper Sou P 5 • 141
Eastern European Chick-Pea Soup
Chick-peas form part of the staple Drain the chick-peas and
diet in the Balkans, where this soup rinse under cold water. Place
originates. It is eco nomical to make, in a large pan with the vegetable
and is a hearty and satisfying dish. stock and bring to a boil. Lower
the heat and cook slowly for about
INGREDIENTS 1 hour.
Serves 4 to 6
5 cups chick-peas, soaked overnight Add the potatoes, olive oil,
21/4 quarts vegetable stock and salt and pepper to taste
3 large waxy potatoes, cut into bite-size and cook for 20 minutes until the
chunks potatoes are tender. Add the spinach and sliced,
1 cup olive oil
/4 cooked sausages (if using) 5
8 ounces spinach leaves minutes before the end of cooking.
salt and freshly ground black pepper Serve the soup in warm soup bowls.
spicy sausage, cooked (optional)