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      RECIPE TITLE "Chickpea and Spinach Hotpot Recipe"
    Source: The Heritage of Spanish Cooking,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultyeasy

    The origin of the potaje goes all the way back to the invention of pottery and cooking in a moist medium. The Roman cook Celio Apicio, probably of Andalusian origin, recorded some recipes which could be precursors to modern potajes. From the fourth century onward potajes were a traditional meal during Lent, usually mixing some kind of pulse with vegetables and sometimes other ingredients too. Salt cod used to be included but was given up as a symbol of penitence. A variety of potajes is described by Ruperto de Nola in Libro de Guisados (1520), Diego Granada in Libro del Arte de Cocina (1599), Francisco Martinez Montino in Arte de Cocina, Pasteleria, Vizcocheria y Conserveria (1611) and Juan de Altamiras in Nuevo Arte de Cocina (1745). The exquisite chickpea hotpot is still very popular in Madrid.

      RECIPE INGREDIENTS

    1 lb chickpeas, soaked overnight
    2 lb fresh spinach, washed and chopped
    1 lb potatoes, peeled and cut into chunks
    Salt
    2 eggs, hardboiled
    3/4 cup olive oil
    1 thick slice French bread
    2 cloves garlic, peeled
    1 onion, finely chopped
    1 teaspoon paprika

    Delicioso! Regional Cooking of Spain
    Delicioso! Regional Cooking of Spain Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes.

      RECIPE METHOD

    Heat plenty of water in a large pot. When it comes to a boil, add the chickpeas; cover and simmer over low heat.

    Add the spinach, potatoes and a little salt and cook slowly for a further 30 minutes.

    Chop up the whites of the hardcooked eggs. Reserve the yolks.

    Heat the oil in a skillet. Fry the slice of bread, then remove from the pan and set aside. Fry the garlic in the same oil, remove and set aside. Slowly saute the onion until it starts to brown. Add the paprika, stir, then quickly pour this mixture over the chickpeas. Crush the fried garlic and bread with the egg yolks in a mortar, then add to the chickpeas along with the chopped eggwhite.

    Check the seasoning. Cook gently for another 15 minutes. Taste to check that the chickpeas are cooked, then serve.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 968 Fat: 51g Carbohydrates: 102g
    Cholesterol: 106mg Sodium: 286mg Protein: 34g
    Fiber: 28g % Cal. from Fat: 47% % Cal. from Carbs: 42%




     

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