Chickpea and Spinach Soup

Ingredients

• 500 grams (17.6 ounces) dried chickpeas (see post above for using canned chickpeas)
• 100 grams (1 medium-sized) onion (minced)
• 2 garlic cloves (finely chopped)
• 1 liter (4 cups) hot water or vegetable stock
• 400 grams (1 large) sweet potato (peeled and diced)
• 250 grams (1 cup) crushed tomatoes
• 80 ml (1/3 cup) extra virgin olive oil (+ a little extra for sauteing and to serve with)
• 250 grams (8.8 ounces) fresh spinach leaves (or thawed frozen spinach)
• 1-2 tablespoons fresh dill (finely chopped)
• coarse sea salt (unrefined is best!)
• freshly ground pepper

Instructions

1. 1

   Soak chickpeas in plenty of water overnight. The next day, bring chickpeas to a boil for 2 minutes, then drain in a strainer.

2. 2

   Heat a generous splash of olive oil in a cooking pot over moderate heat.

3. 3

   Saute the onion until soft.

4. 4

   Add the garlic and cook until soft as well.

5. 5

   Add the chickpeas and water or stock. Season with coarse sea salt.

6. 6

   Simmer chickpeas over low heat, covered, until soft and tender. This might take from 1 to 2 hours. Alternatively, you can use a pressure cooker or an Instant pot, and pressure cook for 20 minutes. Then transfer back to the cooking pot.

7. 7

   Stir in the sweet potato, crushed tomatoes, and olive oil. Season with ground pepper.

8. 8

   Simmer for another 20 minutes until sweet potatoes are cooked.

9. 9

   Stir in the spinach and cook 10 minutes more.

10. 10

    Mix in the dill and let the soup stand for 10-15 minutes.

11. 11

    Serve with freshly ground pepper and a drizzle of extra virgin olive oil.