Ingredients

The following ingredients have 4 Servings
  • 5.5 ounces dry chickpeas or pre-cooked chickpeas
  • 1 bunch fresh spinach, leaves removed and washed
  • 1 onion medium, finely chopped
  • 4 garlic cloves, finely chopped, green inner part removed
  • 8 sprigs fresh coriander, leaves removed and chopped finely
  • 4 tablespoons Extra Virgin Olive Oil
  • 4 tablespoons small elbow macaroni or other small pasta
  • salt
  • freshly ground white pepper

Instruction

  • Clean the dry chickpeas from any stones or debris and wash them in a colander under cold running water. Cover with cold water 3 inches above beans and let reconstitute overnight.
  • Drain the chickpeas. In a pot put the chickpeas, cover with water 2 inches above their level, seasoned with salt, and bring to a boil. Lower to medium low heat and allow to cook slightly al dente.
  • NOTE: If you want to make a puréed soup, let them cook for a further 10 minutes and then process the chickpeas and their cooking liquid at this point
  • Meanwhile, wash the spinach thoroughly, discarding any thick stems. Put in a colander to drain.
  • In a large pot add the Olive Oil and fry the onion 2 minutes until translucent. Add the chopped garlic and coriander, fry 1 minute more, add the drained spinach, stir for another 2 minutes, add the chickpeas and the cooking water (or the chickpea purée, depending which version you make).
  • Bring to a boil, add the elbow macaroni, lower the heat and simmer until pasta is al dente.
  • Check the seasoning, add some freshly ground white pepper and serve hot.