This soup, made by combining fresh spinach with boiled chickpeas, gains a light and filling composition boosted with olive oil and garlic. Being entirely plant-based, it's a suitable option for a vegan diet.
Sauté the onion and garlic in olive oil until softened, being careful not to burn them.
Add the boiled chickpeas and vegetable stock, bring to a boil, and cook over low heat for 10 minutes.
Add the chopped spinach and cook over low heat for about 5 minutes. Important: Do not overcook, or the color will fade.
Divide the hot soup into bowls and serve with lemon slices on the side.
Important: Boiling spinach for too long fades its color, so cooking it briefly in the final step preserves its green color. Made entirely from plant-based ingredients, so it's suitable for a vegan and dairy-free diet.
If you prepare the soup right before serving, the spinach's vivid green color reaches the table without fading — soup left to sit can lose its color and turn dull.
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