Vegetarian spinach soup with chickpeas and tomatoes

Ingredients for 4 servings:

• 300 g spinach, fresh
• 1 small can of chickpeas
• 1 m.-sized onion(s)
• 700 ml vegetable broth, possibly from instant powder
• 2 cloves garlic
• 1 chili pepper(s), possibly more
• 1 class can/n tomatoes, chopped
• some oil for frying
• Salt
• Pepper, freshly ground
• chili powder
• Cumin, ground
• Spice mix, e.g. masala
• some crème fraîche or cream cheese

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Dice the onion. Finely dice the garlic. Deseed the chili pepper and slice into fine strips. Wash the spinach, drain it, and slice it into strips. Sauté the onion in hot oil in a sufficiently large pot. Add the garlic and chili pepper and sauté briefly. Stir in the spinach and let it wilt. Top up with vegetable stock. Season with salt, pepper, cumin, and the spice mix and simmer for about 5 minutes. Add the chickpeas and tomatoes and cook for 5-10 minutes. Season the soup to taste and let it stand for 5 minutes. Ladle the soup into bowls and serve with a dollop of crème fraîche or cream cheese on top.