Fresh spinach and cooked chickpeas make a light, hearty soup with olive oil and garlic. This entirely plant-based dish is a vegan-friendly option.
Sauté the onion and garlic in olive oil until softened, taking care not to let them burn.
Add the cooked chickpeas and vegetable stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
Add the chopped spinach and cook over low heat for about 5 minutes. Do not cook it for long, or it will lose its color.
Ladle the hot soup into bowls and serve with lemon wedges.
Do not boil the spinach for long; add it at the final step and cook it briefly to preserve its green color. This recipe uses only plant-based ingredients and is suitable for vegan and dairy-free diets.
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