Chickpeas soup with spinach2012-11-10
- Servings : 5/6
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
Rate this recipe:
Chickpeas soup with spinach is a very tasty soup, economical and easy to prepare, confectioned with spinach, cooked chickpeas and olive oil.
Units: Metric / (Units: US)
- 2 liters / (8 1/2 cups) water
- 250 grams / (8 3/4 ounces) chickpeas
- 200 grams / (7 ounces) spinach
- 3 tablespoons olive oil
- Salt (to taste)
Let the chickpeas soak overnight.
In a pressure cooker with two liters / (8 1/2 cups) water cook the chickpeas about 20 to 25 minutes.
When they are cooked remove the pan from heat. Drain approximately 50 grams / (1 3/4 ounces) of chickpeas and set aside on a plate. Grind the remaining chickpeas with a hand blender, add the olive oil and the salt, stir and bring again over heat.
When starts boiling, add the spinach and leave to cook over low heat about five minutes. Turn off the heat, add the chickpeas that you reserved, stir and serve.