Spinach and chickpea soup
Tania Gaviño
From its smell its great flavor can be distinguished. This pasta soup with a delicious secret touch will be the best start for hot summer evenings.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 onions, medium bite
  • 1 sprig chives, chopped
  • 6 cups chicken broth
  • 1 package short pasta, language type La Moderna
  • 2 limes
  • 1 can chickpeas
  • 3 cups spinach
  • 1 pinch oregano
  • pepper
  • salt
  • Parmesan cheese
Preparation
25 mins
0 mins
Low
  • Heat the oil in a large pot; add the garlic, onion and green onions and stir-fry until the onion is translucent.
  • Add the chicken broth and wait for it to boil.
  • Add the tongue paste and the chickpeas. Remove the grated zest from the two lemons and add it to the pot as well.
  • Cover the pot and let it cook for 10 to 11 minutes, as you prefer your pasta.
  • Then add the spinach, oregano and juice of the two lemons. Salpimenta to taste, although you may not need to add salt, depending on your broth.
  • Remove from heat when it boils.
  • To serve, put grated Parmesan cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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