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Tania

Tania Gaviño
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Recipe of Spinach and chickpea soup
Recipe

Spinach and chickpea soup

25 mins
Low
34
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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.
Learn more about Tania Gaviño

Ingredients

4 portions
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 onions, medium bite
  • 1 twig chives, chopped
  • 6 cups chicken soup
  • 1 package short pasta, language type La Moderna
  • 2 lemons
  • 1 can chickpea
  • 3 cups spinach
  • 1 pinch oregano
  • black pepper
  • salt
  • parmesan cheese

Preparation

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.

TIPS

You can use any type of spinach (baby, normal, frozen) and use the amount according to your taste; if it's baby, add it just before serving. If you do not use canned chickpeas, cook them first. I like the texture that gives the language, because it is not very dominant; but you can use any other type of short pasta.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Deborah Castillo
20/04/2020 17:13:21
deliciosa!!!! Excelente receta

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