300 g Dry Chickpeas
1 carrot, 1 celery, 1 onion, 1 leek, 200 g spinach
extra virgin olive oil
rosemary 2 sprigs
fine salt
alloro
1 liter vegetable broth
Tomato puree 60 grams
Soak the chickpeas in a bowl of water and let them soak overnight.
The next day, prepare the leek, celery, carrot and onion. Remove the tougher ends of the leek along with the outer leaves, then cut into rounds. The celery clean the ends and chop finely, as well as the onion and carrot.
Take a frying pan, sprinkle the bottom with a little oil, insert the chopped carrot, celery, onion and leek. Let it brown over high heat, adding a little vegetable stock. Stir occasionally, making sure it doesn’t stick.
Take the chickpeas, drain them and add them to the pan. Add the vegetable stock, let them simmer, add the previously cleaned spinach, then add the tomato puree, the bay leaf and the whole sprigs of rosemary. Cover the pan, allowing it to cook for two hours, two and a half hours. Add broth if necessary. Remove the rosemary sprigs and bay leaf.
Your chickpea and spinach soup is ready.
You can add a crouton and serve hot. Enjoy your meal
