Chickpea and spinach soup

Ingredients

• 9 oz cooked chickpeas
• 3.5 oz fresh spinach
• 3 slices of stale bread
• 2 garlic cloves
• 1 onion
• 3 tbsp tomato sauce
• 1 tsp paprika
• 1 bay leaf
• 6 sprigs of parsley
• olive oil
• salt
• pepper

Materials

• Mortar
• Pot
• Pan

Preparation

• Cut the stale bread into pieces, and sauté it in a hot pan with a bit of olive oil. Make it as dry as possible.
• Add the chopped parsley to the bread. Finely slice the garlic cloves and sauté them in olive oil. Add the paprika and sauté for about ten seconds.
  
• Add the garlic to the bread and parsley mixture, and crush it using a mortar. Try to achieve the finest mixture possible. Set aside.
• In a large pot, sauté the minced onion in olive oil. Once it starts to become translucent, add the tomato sauce and mix well.
  
• Then add the drained chickpeas and the previously washed spinach. Cook for a few minutes, stirring regularly.
• Cover with water (1 cm above the ingredients), and add the bread mixture. Season with salt and pepper, and add the bay leaf. Mix well, bring to a boil, and cook for 30 minutes.
  
• And there you have it, your chickpea and spinach soup is ready!

Observations

Bread: You can use fresh bread, but make sure to toast it well to remove as much moisture as possible.
Tomato sauce: This recipe is inspired by Spanish cuisine, and the tomato sauce is actually a sauce called Tomate Frito, a kind of sweet Spanish sauce. If you have it, prefer it over regular tomato sauce.

Cookware

Questions

Photos of members who cooked this recipe

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