La Mozzarella In Carrozza

Chickpeas and spinach soup

La Mozzarella In Carrozza - Chickpeas and spinach soup
Chickpeas, pumpkin and spinach soup, perfect for your children as a winter dinner

Yields: 4   Prep: 15Min ~ Cooking Time: 30Min   Diff: Easy
- 200g Chickpeas, cooked
- 200g Pumpkin
- 100g Spinach
- 1 Onion
- EVO Olive oil
- Salt


Chickpeas and spinach soup is perfect served hot with some toasted bread cubes, or with some baby pasta as well, if your children prefer. It is a nutritionally complete dish, Leo and Bianca really love its creamy consistence and they always ask me more. Actually, I really do love too! 


- If you use canned chickpeas, rinse them very well. Rinse spinach too and let them drain in a colander. Cut pumpkin into cubes.

- In a large saucepan, let 1tsp of chopped onion stir fry in 2 Tbsp of EV Olive oil.

- Add the pumpkin cubes and the chickpeas, stir and pour in some boiling water to cover the vegetables. Add a pinch of salt and cook ten minutes.

- Add spinach and boil until everything is soft and combined.

- Blend the soup until creamy and serve with some EV Olive oil and toasted bread.