Ingredients

• 200 g dried chickpeas
• 300 g fresh spinach
• 1 piece onion
• 3 clove garlic
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1200 ml vegetable stock
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried mint

Instructions

1. Prepare chickpeas

   Rinse dried chickpeas and soak them in cold water overnight for 8-12 hours. Drain and rinse the soaked chickpeas. Place them in a large pot with fresh water covering by 5cm. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 45-60 minutes until tender when pierced with a fork. Do not add salt during cooking as it will toughen the chickpeas.

2. Prepare vegetables

   Finely dice the onion into 5mm pieces and mince the garlic cloves. Wash the spinach thoroughly and roughly chop it into 3cm pieces, removing any thick stems. Pat the spinach dry with paper towels to remove excess water. Do not chop the spinach too finely as it will break down during cooking.

3. Sauté aromatics

   Heat olive oil in a large soup pot over medium heat for 1-2 minutes until shimmering. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook for 1 minute until fragrant but not browned. Do not let the garlic burn or it will taste bitter.

4. Add tomato base

   Add tomato paste to the pot and cook over medium heat for 2-3 minutes, stirring constantly, until the paste darkens slightly and becomes aromatic. The paste should sizzle gently and release its concentrated flavor. Do not cook on high heat or the paste will burn and become bitter.

5. Build the soup

   Add the cooked chickpeas and vegetable stock to the pot. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 10-12 minutes until the flavors meld and the broth is aromatic. The soup should bubble gently but not vigorously. Do not boil rapidly as this will make the chickpeas mushy.

6. Add spinach

   Add the chopped spinach to the pot and stir gently. Cook over medium heat for 3-4 minutes until the spinach wilts completely and turns bright green. The spinach should be tender but still vibrant in color. Do not overcook or the spinach will become muddy and lose its fresh flavor.

7. Final seasoning

   Remove from heat and stir in lemon juice, salt, black pepper, and dried mint. Taste and adjust seasoning as needed - the soup should be well-balanced with a slight tangy finish from the lemon. Let stand for 2-3 minutes to allow flavors to settle. Do not add lemon juice while cooking as it may curdle the soup.

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