chickpea spinach soup

This gem has been my lunch for the past couple of days and I might just eat it again today.  I am wild.  Get ready for a super easy, tasty and fast meal.

The goods:

• 1/2c pasta sauce of choice. I used Mazzetta*, which is really thick, so if you use a thinner pasta sauce, then use less water.
• 1/2c cooked chickpeas
• 1c kale, or spinach
• 1/4c (or so) water
• dash of sea salt, pepper and hot sauce
• a few crumbles of goat cheese

How to:

combine above ingredients in a small sauce pan on medium heat for 5-8minutes, while stirring often.  Top with a few more goat cheese crumbles. Enjoy!

*side note about Mazzetta pasta sauce: this is the best pasta sauce I have ever had that came out of a jar.  Here is the ingredient dec:

good stuff

Happy Friday!!