Garbanzos

• 1. Drain the soaked garbanzos and place them in a large saucepan with the head of garlic and bay leaves.
• 2. Cover with plenty of water and bring to a boil.
• 3. Reduce heat and simmer for 1 – 2 hours or until the beans are soft, but still firm to the bite, adding more water if necessary.
• 4. Remove the bay leaves and garlic, then drain.

Soup

• 1. In a large soup pot sauté onion and garlic over medium heat.
• 2. Stir for a couple of minutes, then add cumin, Mexican oregano, smoked paprika, and chile, and cook for 30 seconds longer.
• 3. Add vegetable stock and water, turning up heat to bring to a simmer.
• 4. Add the garbanzos, diced potatoes, and sea salt.
• 5. Allow the flavors to marry and the potatoes to cook, about 25 minutes, adding more water if necessary.
• 6. Once the potatoes are cooked, add the spinach and lime juice.
• 7. Stir, taste, and add more seasoning as needed.