Summary

Ingredients

• 300 g spinach, fresher
• 1 small can chickpeas
• 1 medium onion (s)
• 700 ml vegetable stock, possibly made from instant powder
• 2 cloves garlic
• 1 chilli pepper (s), possibly more
• 1 small Can (s) tomato (s), chopped
• some oil for frying
• salt
• Pepper, freshly ground
• Chilli powder
• Ground cumin
• Spice mixture, e.g., Masala
• some crème fraîche or cream cheese

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Instructions

1. Dice the onion. Finely dice the garlic. Core the chilli pepper and cut into fine strips. Wash the spinach, drain and cut into strips.
2. Sauté the onion in a sufficiently large saucepan in the hot oil. Add the garlic and the chilli pepper and sauté briefly. Fold in the spinach and let it collapse.
3. Top up with vegetable stock. Season with salt, pepper, cumin and spice mixture and simmer for about 5 minutes. Add chickpeas and tomatoes and cook for 5 - 10 minutes. Season the soup to taste and let it steep for 5 minutes.
4. Divide the soup on plates and serve with a dollop of crème fraîche or cream cheese.