Chickpea and spinach soup

Chickpeas were, famously, one of the staple legumes introduced by the Moors and remain favorites for soups and stews to this day. This traditional soupy dish is a star of Semana Santa (Easter week), when austerity rules and meat becomes rare. It is real comfort food, easy to make, and perfect for a healthy, light supper. You can use canned chickpeas (about 1½ x 14 oz/400 g cans), but aim for organic and make sure you rinse them well.