Summary

Ingredients

• 500 g spinach, boy
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon cumin
• 1 tablespoon olive oil
• 1 small Can (s) chickpeas (400 ml)
• 300 ml vegetable stock, instant
• salt
• 250 g quark (20% fat)
• 1 dash lemon juice
• 3 tablespoon sesame seeds for sprinkling
• Chilli flakes (pul biber)

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Instructions

1. Wash the spinach, select it, snap off the stalks. Peel and finely chop onions and garlic.
2. Sweat the onion and garlic cubes with the cumin in the oil. When it starts to smell, add the spinach and cook until it collapses.
3. Set aside some chickpeas. Add the rest and the stock with the vegetable stock, season. Add the quark and purée finely with the hand blender.
4. Briefly toast the sesame seeds in a pan without oil. Season the soup with lemon juice. Add the remaining chickpeas. Serve sprinkled with sesame seeds and pul biber.