Ingredients

• 2 teaspoons extra virgin olive oil
• 1 smaller onion
• 2 cloves garlic
• 1 teaspoon dried oregano
• pinch of chili flakes
• 1 tablespoon tomato paste
• approx. 400 g chickpeas in brine (cooked)
• 1 liter vegetable or poultry broth (can be from a cube)
• 1 single chicken breast fillet
• 6 pieces of dried tomatoes in olive brine
• 100 ml coconut milk or heavy cream 18% for soups and sauces
• 2 cups baby spinach
• fresh basil (optional)

Preparation

1. Pour oil into a larger pot, add diced onion and stirring occasionally, cook until translucent (about 3 - 4 minutes).
2. Add garlic pressed through a press and mix.
3. Add dried oregano, chili flakes and paste. Mix.
4. Add chickpeas with their brine and after a moment broth. Mix everything and bring to boil on higher heat.
5. Lower heat, cover and cook for about 4 minutes.
6. Add chicken breast fillet cut into small pieces and drained and chopped dried tomatoes. Cook for about 3 minutes covered.
7. Add coconut milk or heavy cream, mix and on low heat bring to boil.
8. Finally add spinach and submerge it in the soup. Wait half a minute until it wilts. You can also add a dozen or so basil leaves to the soup.