Green Soup with Chickpeas
A highly nutritious soup made with spinach and chickpeas by clinical dietitian, Surbhi Girdhar
(Serves 4-5)

1 Tablespoon olive oil
2-3 cloves garlic (chopped)
1 teaspoon chopped ginger
1 medium onion (chopped)
2 medium tomatoes (diced)
2 green chillies (optional)
16 ounces fresh spinach (washed)
1-2 cups water
Salt to taste
16-ounce canned chickpeas(drained)
Parsley leaves (for garnish)
Red pepper flakes (for garnish)

In a pan, heat olive oil, then add chopped garlic and ginger. Sauté for one minute. Next, add chopped onions, diced tomatoes, and optional green chillies. Sauté until mixture is soft. In the meanwhile, boil/microwave spinach until tender. Add it to the above mixture and cook for few more minutes. Let the mixture cool and then put it in a blender. Blend to almost purée consistency. Now, put soup back in a pan and add about 1-2 cups of water. Add salt to taste and chickpeas and let soup simmer for few minutes. Garnish with some parsley leaves and red pepper flakes (optional).