Chickpea Soup with Cream and Spinach

Soak the chickpeas the night before.

Chop the onion and garlic finely.

We heat up the olive oil in a large pot, add the onion and garlic, then sauté until translucent.

We add the chickpeas, the turmeric, the red pepper, and the chili, then we mix it all together.

We fill it up with water, then salt it.

Cook the soup over medium heat until the chickpeas soften.

We add the spinach, then stir it and cook for an additional 5 minutes.

Finally, we add the cream, mix it and cook for another 1-2 minutes.

Before serving, we check the flavors and adjust them if necessary.