Sopa de Garbanzos con Espinacas

Ingredients

• 2 cups chickpeas
• 4 cups fresh spinach
• 1 medium onion
• 4 cloves garlic
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium lime
• 1 bunch cilantro

Instructions

1. 1

   Rinse and drain the chickpeas. If using canned chickpeas, ensure they are well-drained.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

3. 3

   Add 1 medium chopped onion and sauté for about 5 minutes, or until translucent.

4. 4

   Mince 4 cloves of garlic and add to the pot. Sauté for an additional 1-2 minutes until fragrant.

5. 5

   Stir in 1 teaspoon of cumin and 1 teaspoon of paprika, cooking for 1 minute to release the spices' flavors.

6. 6

   Add the rinsed chickpeas and 6 cups of vegetable broth to the pot. Bring to a boil.

7. 7

   Once boiling, reduce the heat to low and let simmer for 15 minutes.

8. 8

   After 15 minutes, add 4 cups of fresh spinach to the pot, stirring until wilted.

9. 9

   Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Adjust to taste.

10. 10

    Remove from heat and squeeze the juice of 1 lime into the soup.

11. 11

    Serve hot, garnished with chopped cilantro.