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Home Light Slow Cooker With Flour

Lenten Soup With Fennel And Spinach Recipe

Ingredients

How to make it

  • Put to cook the chickpeas and vegetables in plenty of water., little oil and coarse salt for 45 minutes ..
  • Chop and saute the spinach. Also chop parsley, hard boiled egg and spinach. Mix and add the bread freshly scratched and two beaten eggs.
  • Mix everything and using a spoon give a rounded as muffins and fry in high heat olive oil.
  • Remove the cooked vegetables fron de cook and mash together with part of the broth. Incorporate vegetables mashed and strained with the chinese strainer.
  • Incorporate all to the chickpeas and cook another 35 minutes.
  • Grind the almonds with the saffron in a mortar.
  • Fry in hot oil for a moment the half teaspoon of paprika and dilute with a little broth.
  • Add to cooked the almonds, saffron and paprika and cook for another 10 minutes.
  • Remove any foam or oil that has risen to the surface.
  • Serve hot.

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  • pepedelmo 14 years ago
    I'll upload photos when I cook it next time.
    Was this review helpful? Yes Flag

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pepedelmo Nowhere, Us

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