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Bone Broth with Chickpeas and Spinach

by Nellie Procopiou

Bone Broth with Chickpeas and Vegease Spinach

  • 2 cups of chickpeas soaked soak overnight (or 2 cans of chickpeas)
  • 2 small onions
  • 1 cup of pasata,
  • 2 cups of spinach leaves
  • Some fresh dill
  • Some parsley 
  • 1/2 a teaspoon of sweet paprika
  • 1 sachet of bone broth (500ml)
  • Water

Cook the onions until soft and translucent and then add the pasata and cook until it thickens. Add the chickpeas bone broth and water to cover all the ingredients  and cook for 40 minutes
Add the spinach, parsley and dill and cook for a further 30 minutes or until the chickpeas are soft
Serve with a squeeze of lemon 
Enjoy with your favourite bread 
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