Portuguese Spinach & Chickpea Soup

<ul> <li>Stir fry the garlic and onions in 3 tablespoons of olive oil in a large, heavy saucepan until translucent.</li> <li>Add the potatoes and stir fry for about&nbsp;2 to 3 minutes.</li> <li>Add the herbs and allow them to melow over low heat for about 12 minutes.</li> <li>Add the broth, raise the heat and bring the soup to a gentle simmer, add the chickpeas, cover and cook slowly for about one hour or until everything is cooked.</li> <li>If you like your soup to have texture, ladle out a cup or so of chick peas; if you prefer it mostly smooth, don&#39;t.</li> <li>Using an immersion blender, puree the soup until it is as smooth as you like.</li> <li>Add in the spinach, the reserved chickpeas(if you reserved them) and simmer twenty to thirty minutes--until the flavors all&nbsp;blend.</li> <li>Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.</li> </ul> <div style="background:#eee;border:1px solid #ccc;padding:5px 10px;">Recipe & Photo Credit: Chef Kate, <a href="http://food.com" target="_blank">food.com</a></div>