This delightful soup boasts the heartwarming combination of tender chickpeas, vibrant spinach, creamy avocado, and tangy lime. Its flavors dance harmoniously on the palate, creating a truly satisfying eating experience.
3cupscooked chickpeas or two cans without the liquid
4handfuls approx. fresh spinach
To serve
1roasted avocado
1charred lime
Instructions
In a soup pot over medium heat, add olive oil. Be careful not to overheat. Add garlic and tomato and cook until slightly browned, about 3 minutes.
Add four cups of water to the pot, along with salt and roasted red pepper if desired. Cover and let boil for 15 minutes.
Blend everything in the blender or an immersion blender.
Test for seasoning and add more liquid if necessary. Cover and let chickpeas and spinach cook over medium heat for 3-5 minutes.
Serve with avocado and a little lemon juice.
Video
Notes
How to store the soupCool It Quickly: To avoid the risk of bacteria growth, it's essential to cool leftover soup as quickly as possible. Divide large amounts of soup into smaller, shallow containers for quicker cooling.Refrigerate or Freeze: Once the soup has cooled, it should be refrigerated or frozen within two hours.Refrigeration: Soup should last for three to four days in the fridge. If you're not sure when you'll eat it next, it's a good idea to label the container with the date you made it.Freezing: If you don't plan on eating the soup within the next few days, freezing it is a great option. Leave some room at the top of your container, as the soup will expand as it freezes. Frozen soup can last several months but is best used within six months for optimal flavor and texture.Reheating: When reheating frozen soup, thaw it overnight in the refrigerator or reheat directly from the freezer. For stove reheating, stir occasionally over medium-low heat until fully heated. For microwave reheating, stir halfway through to ensure even warming.