Categories: Soups/stews, Portuguese, Chorizo, Sausages, Linguica 
      Yield: 6 servings 
  
  2 1/2 c  Dried garbanzos                     1 qt Beef or chicken broth 
           - washed and sorted                      -(preferably homemade) 
      2 qt Cold water                        1/2 lb Pepperoni or chorizo 
      4 md Garlic cloves                            - or if available, 
           - peeled and minced                      - Portuguese chourico or 
      4 lg Yellow onions; peeled                    - linguica, 
           - and coarsely chopped                   - sliced about 1/4-in thick 
      3 tb Peanut, corn or veg. oil            1 c  Finely chopped fresh spinach 
      3 md Maine or Eastern potatoes                - (leaves only) 
           - peeled & coarsely chopped     1 1/2 ts Salt 
    1/2 ts Crumbled leaf thyme               1/4 ts Freshly ground black pepper 
    1/2 ts Ground coriander seeds              2 tb Olive oil 
      1 lg Bay leaf; (do not crumble)      
  
  SOAK THE GARBANZOS overnight in 6 cups of the water in a large heavy 
  kettle. Next day, add the remaining 2 cups water, bring to a gentle boil, 
  cover, and cook 4-to-5 hours or until the garbanzos are very tender. 
  Meanwhile, stir-fry the garlic and onions in the peanut oil in a second 
  large, heavy kettle over moderate heat for 12-to-15 minutes until lightly 
  browned. Add the potatoes and stir-fry 2-to-3 minutes; add the thyme, 
  coriander, and bay leaf, turn the heat down low, and allow to mellow about 
  10 minutes. Pour in the broth, bring all to a gentle simmer, cover and cook 
  slowly. As soon as you've set the 2 kettles to simmer, stir-fry the 
  pepperoni in a large heavy skillet 3-to-5 minutes--just until lightly 
  browned and most of the drippings have cooked out. Drain the pepperoni 
  well, reserving 1 tablespoon of the drippings. Set aside. Return 1 
  tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3 
  minutes over moderate heat just until glazed and intensely green; reserve. 
  When the garbanzos are tender, puree 1/2 of them by buzzing 60 seconds in a 
  food processor, adding only enough kettle liquid to puree them easily. 
  Return the pureed garbanzos to the kettle in which they cooked. Now puree 
  the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food 
  processor. Blend the potato mixture into the garbanzo mixture, add the 
  reserved pepperoni and spinach, cover, and simmer 30-to-40 minutes--just 
  long enough to mellow the flavors. Season to taste with salt and pepper, 
  remove the bay leaf, then smooth in the olive oil. 
   
  Makes 6 to 8 Servings 
   
  JEAN ANDERSON 
   
  PRODIGY GUEST CHEFS COOKBOOK