Spinach and Chickpea Soup

Name: Spinach and Chickpea Soup
Prep time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon olive oil; 3 cloves garlic, finely chopped; 1/2 onions, medium chopped; 1 sprig chives, chopped; 6 cups chicken broth; 1 package short pasta, linguine La Moderna; 2 limes; 1 can chickpeas; 3 cups spinach; 1 pinch oregano; pepper; salt; Parmesan cheese

Tania Gaviño

From its aroma, its great flavor is distinguished. This pasta soup with a delicious secret touch will be the best start for hot summer afternoons.

Reviewed by Editorial Team of Kiwilimón

Published: 19-07-2015

Preparation

25 mins

Low

Heat the oil in a large pot; add the garlic, onion, and green onion and sauté until the onion is translucent. Add the chicken broth and wait for it to boil. Add the linguine and the chickpeas. Grate the zest of the two lemons and add it to the pot as well. Cover the pot and let it cook for 10 to 11 minutes, depending on how you prefer your pasta. Then add the spinach, oregano, and the juice of the two lemons. Season with salt and pepper to taste, although you may not need to add salt, depending on your broth. Remove from heat when it reaches a boil. To serve, add grated Parmesan cheese.

Nutritional information

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

At the moment, this recipe does not have nutritional information.

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Tips

You can use any type of spinach (baby, regular, frozen) and use the amount to your liking; if it's baby spinach, add it just before serving. If you're not using canned chickpeas, cook them beforehand. I like the texture that the linguine adds, as it is not too dominant; but you can use any other type of short pasta.

Spinach and Chickpea Soup

Ingredients

Preparation

Nutritional information

Tips

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