Chickpea And Spinach Soup

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1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained

1/4 cup extra-virgin olive oil, plus more for drizzling

1 large Spanish onion, coarsely chopped

1 tablespoon finely chopped garlic

2 bay leaves

1/2 teaspoon crushed red pepper

2 quarts water

1 1/2 pounds spinach, stemmed and coarsely chopped


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