Light Chickpea and Spinach Broth

Instructions

1. 1
   Place the canned chickpeas into a sieve and rinse them thoroughly under cold running water until no foam remains. Drain well.
2. 2
   In a small saucepan, pour in the light vegetable broth or water and drop in the whole peeled garlic clove. Bring it to a simmer over medium heat.
3. 3
   Once simmering, add the rinsed chickpeas to the pot. Turn the heat down to low and let them simmer gently for about 10 minutes so they become heated through and absorb the subtle garlic notes.
4. 4
   Fish out and discard the whole garlic clove to keep the broth completely clear and smooth.
5. 5
   Fold the chopped fresh spinach leaves into the pot, stirring gently with a wooden spoon to distribute them.
6. 6
   Simmer the spinach for just 2 minutes—long enough for the leaves to wilt and turn tender, while strictly preserving the bright, vivid green color displayed in the file "Garbanzos con espinacas.png".
7. 7
   Taste the clear broth and season with a pinch of fine sea salt and ground white pepper to your liking.
8. 8
   Ladle the soup immediately into a small white enameled pot or deep ceramic serving bowls.
9. 9
   To achieve the exact presentation layout of your image file, dress the top of the soup with a generous drizzle of your golden extra virgin olive oil right before serving so it pools elegantly on top of the broth.