SPINACH, CHICKPEA AND YOGURT SOUP
Portions : 4 - Preparation : 5 minutes - Cooking : 10 minutes
Ingredients
- 1 onion, chopped
- 45 ml (3 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 l (4 cups) fresh spinach
- 2 garlic cloves, chopped
- 1 l (4 cups) vegetable or chicken stock
- 500 ml (2 cups) chickpeas
- 15 ml (1 tbsp.) cumin, ground
- 75 ml (5 tbsp.) Greek yogurt
- 15 ml (1 tbsp.) mint, chopped
- 60 ml (4 tbsp.) cucumber, grated
- salt and freshly ground pepper to taste
Preparation
- In a saucepan, sauté the onion in the fat of your choice until browned.
- Add the spinach and sweat for 2-3 minutes. Add 1 clove of garlic, the stock, chickpeas and cumin and simmer over medium heat for 8 minutes.
- Meanwhile, in a bowl, combine the Greek yogurt, remaining garlic clove, mint, cucumber, salt and pepper. Check seasoning.
- Check soup seasoning.
- Ladle the soup into each bowl and top with a generous spoonful of the prepared mixture.
