For all of you with busy agendas, and almost no time to cook, I have a quick and very healthy recipe for you. You will only need to place the chickpeas in a bowl with water the night before.

This is what I used for today’s soup:

• Half a bag of chickpeas (around 200 gr)
• One thinly sliced carrot
• Half a bag of frozen organic chopped spinach
• Half an onion

1. In a pot, cook the onion using some olive oil. Once brown, add the spinach and the chickpeas. Sauté everything adding salt and paprika.  (In today’s soup I also added a bit of ginger).
2. Add enough water to cover it all (Whenever I have chicken broth, I use half broth and half water to cook).
3. Reduce heat to low, cover and simmer until chickpeas are tender. Once they are, soup is ready. Enjoy!

(You can always add spices to your own personal taste).