Name: Chickpea Soup with Spinach
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 cups water; 2 cups chickpeas, previously soaked overnight; 1 tablespoon vegetable oil; 1/2 cups onion, finely chopped; 1 tablespoon garlic, finely chopped; 1 cup tomato, in medium cubes; 1/2 cups carrot, in medium cubes; 1 tablespoon oregano; 1 teaspoon chile flakes; 2 cups spinach, cut into strips; 1/4 cups parsley, finely chopped; 4 cups water, hot; 2 cubes Knorr® 100% Natural Chicken Broth; 1/2 cups panela cheese, in cubes, for garnish

Preparation

15 mins

20 mins

Low

Cook the previously soaked chickpeas in a pot with water for 30 minutes or until soft. Drain. Cool and set aside. In a saucepan, heat the oil, sauté the onion and garlic. Add the tomato, carrot, oregano, and chili flakes; mix and cook until the colors become vibrant.