Quick chickpea soup

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 100 g salami in one piece
• 1 shot of olive oil, virgin
• 700 ml instant chicken broth
• 1 bay leaf
• ½ bunch root vegetables
• 100 g leaf spinach, frozen
• 1 can chickpeas, 240 g drained weight
• salt and pepper
• Parsley, frozen

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Rinse the chickpeas thoroughly and set aside. Peel the onion, peel the garlic, and dice both finely. Clean the root vegetables and cut into approximately 1 cm pieces. Wash and chop the parsley. Cut the salami into approximately 1 cm cubes. Heat the oil in a pan, sauté the onions until translucent, then add the salami cubes and finally the garlic and fry lightly. Deglaze with stock and add the bay leaf. Simmer everything over low heat for approximately 12 minutes. Then add the frozen spinach and let it thaw completely in the boiling water. Finally, add the chickpeas. Season the soup with salt and pepper and bring back to a boil briefly. Serve without the bay leaf, but sprinkled with parsley.