CHICKPEA AND SPINACH SOUP
Time: 1 hour
Difficulty: easy
Serves: 4 people
INGREDIENTS
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400 g canned chickpeas, drained
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1 litre stock, meat, poultry or vegetable (or water mixed with a stock cube)
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1 onion, chopped
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1 carrot,chopped
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2 bay leaves
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1 clove of garlic, chopped
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2 tomatoes, diced or chopped
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4 tablespoons of extra virgin olive oil
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650 g fresh spinach, cleaned and cut up coarsely
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salt, to taste
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pepper, to taste
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crumbled goat’s cheese, as desired
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hard boiled eggs (allow about half per person), sliced