Summary

Ingredients

• 1 ½ can chickpeas, cooked
• 450 g spinach leaves (frozen)
• 1 large onion (s)
• 2 cloves garlic)
• 600 g pumpkin (se) (Hokkaido)
• 750 ml vegetable stock, instant
• 2 bay leaves
• 2 cups natural yogurt
• 1 tablespoon tomato (s), dried, pickled in oil
• 2 chilli pepper (s), dried
• 2 cloves garlic)
• 1 large onion (s)
• salt and pepper
• 1 tablespoon olive oil

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Instructions

1. For the stew, peel 1 onion and 2 cloves of garlic, cut into small pieces and sweat in a pan with a tablespoon of oil until translucent. Add the pumpkin, vegetable stock, bay leaf and simmer for about 10-15 minutes until the pumpkin is soft.
2. Add the chickpeas and frozen spinach and continue cooking until the spinach is cooked through. Season to taste with salt and pepper.
3. Put the yogurt in a bowl. Cut the remaining garlic, onion and chilies very finely and add. Chop up the sun-dried tomatoes and add them. Season to taste with salt and pepper. Pour the soup into a plate and refine it with a dollop of yogurt.