Chickpea Stew with Spinach and Potatoes

Ingredients

• 2 ounces bacon diced lean finely
• 1  bay leaf 
• 8 servings pepper black freshly ground
• 2 cups chicken stock see 
• 2.3 cups chickpeas --rinsed dried drained
• 1 pinch pepper red crushed
• 4  garlic cloves minced
• 8 servings kosher salt 
• 2 tablespoons olive oil extra-virgin
• 1 medium onion coarsely chopped
• 1 pinch saffron threads crumbled
• 1 pound pkt spinach stemmed coarsely chopped
• 2 large thyme sprigs 
• 0.8 pound yukon gold potatoes peeled cut into 1/2-inch dice

Equipment

• bowl
• sauce pan
• ladle

Directions

1. In a large saucepan, combine the chickpeas with the 3 whole garlic cloves, the thyme and bay leaf. Cover with 4 inches of water and bring to a boil. Simmer over moderate heat until just tender, 1 3/4 to 2 hours; add more water as needed to keep the chickpeas submerged. Season with salt and simmer 10 minutes longer.
2. Drain the chickpeas, reserving 1 cup of the cooking liquid. Discard the garlic, thyme and bay leaf.
3. Heat the oil in a large heavy casserole.
4. Add the onion, bacon and minced garlic; cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes.
5. Add the potatoes and cook, stirring occasionally, until crisp-tender, about 8 minutes.
6. Add the reserved chickpeas, stock, reserved cooking liquid, crushed red pepper, saffron and black pepper and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 to 15 minutes.
7. Add the spinach and cook for 5 minutes. Season with salt and pepper. Ladle the soup into bowls and serve.
8. Notes: One Serving: 570 calories, 6 gm total fat, 2 gm saturated fat, 80 gm carb.