Chickpea Soup With Spinach And Macaroni - Sopa De Grão Com Espinafres

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   ["Clean the dry chickpeas from any stones or debris and wash them in a colander under cold running water.

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   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 pureed 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 puree, 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."]

* Per serving · 4 servings · Values may vary.

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