1 1/4 garbanzo beans, rinsed and soaked over night in cold water and refrigerated (or 3 C. canned, drained and rinsed)
2 T. olive oil
2 onions, coarsely chopped, about 2 1/2 C.
1 clove garlic, finely minced
1 small Russet potato, peeled and sliced, about 2/3-1 cup
5 C. chicken stock or more if needed
1/4 tsp. freshly ground black pepper
4 T. butter or oil
6 C. spinach, cut into thin strips and well washed
6 T. sliced, toasted almonds, coarsely chopped
1 tsp. finely minced garlic
18 medium prawns, shelled, deveined and poached in wine
Drain the soaked garbanzos, rinse well and put into a medium saucepan. Cover with fresh cold water and add the optional ham hock, if using. Bring to a boil and reduce heat. Simmer, covered, for about an hour or until tender. Drain the cooked garbanzos and set aside. Discard the ham hock. Heat 1 T. olive oil in a large saucepan over moderate heat. Add the chopped onions and cook for about 10-15 minutes or until translucent. Add the garlic and stir for a minute or two. Then add the sliced potato, half the garbanzos, and the chicken stock and bring up to a boil. Simmer and cook until the potato and beans are falling apart; about 20 minutes. Puree the soup in a blender. Season with pepper. Just before serving, bring the soup up to a simmer. It will have thickened so thin it with more stock or water. In a very large sauté pan, heat 2 tsp. of oil and wilt the spinach. Add the pureed soup. Stir in the remaining whole cooked garbanzos. In a small sauté pan, over a medium heat, warm 1 tsp. of oil. Sauté the almonds with the tsp. of finely minced garlic. Cook a few minutes and add these to the soup. Finally, add the cooked chopped prawns and warm through. Adjust seasoning. Serve at once.

1 Bowl = Calories 254. Dietary Fiber 6 g.