Time: 1 hour
  Difficulty: easy
  Serves: 4 people


  • 400 g canned chickpeas, drained

  • 1 litre stock, meat, poultry or vegetable (or water mixed with a stock cube)

  • 1 onion, chopped

  • 1 carrot,chopped

  • 2 bay leaves

  • 1 clove of garlic, chopped

  • 2 tomatoes, diced or chopped

  • 4 tablespoons of extra virgin olive oil

  • 650 g fresh spinach, cleaned and cut up coarsely

  • salt, to taste

  • pepper, to taste

  • crumbled goat’s cheese, as desired

  • hard boiled eggs (allow about half per person), sliced


Place the chickpeas in a saucepan with stock (or water and stock cube) Add the onion, carrot and bay leaves, then  bring to the boil, reduce the heat, and simmer for about 30 minutes.

Meanwhile, sauté the garlic and tomatoes in olive oil until softened,, season with salt and pepper and add to the chickpeas in their broth. Bring to the boil, then add the spinach and cook for 15-20 minutes. Transfer the soup to serving plates and serve it immediately on the table; you can enjoy it as it is or accompany it with crumbled goats cheese and the sliced eggs.