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.
- 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
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: