RECIPE ee GYPSY POTAGE ~ ‘This traditional Christmastime soup, made with salt cod, chickpeas, and spinach, displays the gypsy kitchen’s particular combination of modesty and brazen flavor. Not wake flamenco the great music whose roots lie deep in gypsy culture, la comida gitana is soulful and rhythmic, heartwarming, and satisfying to he around. Look for skin-on bacalao—the skin will add flavor and texture tothe thick, hearty soup. SERVES 6 Put the chickpeas into a large heavy pot, add 2 cups cold ‘Two 14-ouncecan chickpeas, | water, and bring toa simmer. rained and rinsed ‘Meanwhile, heat the olive ol ina large sauté pan over Yecup extra-virgin olive oil ‘medium heat. Add the garlic cloves and cook until they are 2 garlic cloves, peeled just beyiuning to color. Add 1 garlic cove w the chickpeas, large Spanish onion, and reserve the other. Add the onions to the skillet and cook: cut into small dice nti softened and beginning to brown, about 10 minutes. Scant 1 cup tomato puree ‘Ada the tomato puree and pimentén and cook for about 2 tablespoons sweet pimentin |S minutes, until the tomato puree is slightly reduced, (Spanish smoked paprika) ‘Add the onion mixture to the chickpeas (adda bit of Pinch of saffron threads Ue chickpea guid tu the skillet w help get all te onion. 1 pound baby spinach and tomato mixture—don't waste abit then add the 2tablespoons finely chopped | saffron, Add the spinach, stirring untilt wilt. Htalian parsley Using a mortar and pestle, mash the reserved garlic ‘A easpoon cumin seeds clove, the parsley, and cumin to. paste, Add the paste to 1% poundsskin-on, boneless | the soup, along with the drained bacalao, breaking it into 7 \dacalao (salt cod) soaked in | large pieves. Add the remaining 3 cups water, bring twa ‘water for daye(changethe | rolling boil, and cook: for 10 minutes. Taste for alt and add ) water twicea day) itifnecessary, then tur off the heat, cover, and lt stand ()) Seupowater for about 10 minutes before serving )