Cream of Chickpea and Spinach Soup
A creamy chickpea soup with fresh spinach
INGREDIENTS
- 300 g Onion
- 800 g Chickpeas, cooked and drained
- 200 g Spinach
- 2 tbsp Olive oil
- 800 g Boiling water
- Salt, to taste
INSTRUCTIONS
- 1 In a large pot, heat the olive oil well and add the roughly chopped onion. Sauté until soft.
- 2 Add the chickpeas, boiling water and salt. Stir well and cook for 30 minutes.
- 3 When everything is well cooked, take off the heat and blend with a hand blender until smooth.
- 4 Return to the heat, add the spinach and cook for about 10 minutes, or until the spinach is well cooked.
- 5 Adjust the texture as needed, adding more water if you prefer a thinner soup.
- 6 Taste and adjust the salt if needed.
