Lenten Soup With Fennel And Spinach Recipe

Put to cook the chickpeas and vegetables in plenty of water., little oil and coarse salt for 45 minutes ..

Chop and saute the spinach. Also chop parsley, hard boiled egg and spinach. Mix and add the bread freshly scratched and two beaten eggs.

Mix everything and using a spoon give a rounded as muffins and fry in high heat olive oil.

Remove the cooked vegetables fron de cook and mash together with part of the broth. Incorporate vegetables mashed and strained with the chinese strainer.

Incorporate all to the chickpeas and cook another 35 minutes.

Grind the almonds with the saffron in a mortar.

Fry in hot oil for a moment the half teaspoon of paprika and dilute with a little broth.

Add to cooked the almonds, saffron and paprika and cook for another 10 minutes.

Remove any foam or oil that has risen to the surface.

Serve hot.