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

• 5.5 ounces dry chickpeas or pre-cooked chickpeas
• 1 bunch fresh spinach, leaves removed and washed
• 1 onion medium, finely chopped
• 4 garlic cloves, finely chopped, green inner part removed
• 8 sprigs fresh coriander, leaves removed and chopped finely
• 4 tablespoons Extra Virgin Olive Oil
• 4 tablespoons small elbow macaroni or other small pasta
• salt
• freshly ground white pepper

1. Clean the dry chickpeas from any stones or debris and wash them in a colander under cold running water.rnCover with cold water 3 inches above beans and let reconstitute overnight.
2. 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.
3. 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
4. Meanwhile, wash the spinach thoroughly, discarding any thick stems. Put in a colander to drain.
5. 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).
6. Bring to a boil, add the elbow macaroni, lower the heat and simmer until pasta is al dente.
7. Check the seasoning, add some freshly ground white pepper and serve hot.

chickpeas, fresh spinach, onion, garlic, fresh coriander, olive oil, elbow macaroni, salt, freshly ground white pepper

Taken from food52.com/recipes/2382-chickpea-soup-with-spinach-and-macaroni-sopa-de-grao-com-espinafres (may not work)