One day before preparing this recipe, we must put the chickpeas in warm water with a handful of salt and leave them to soak overnight or about 12 hours. After that time, we remove the water from them, wash them and let them drain.
Next, we chop the onion and garlic. Also, we peel and chop the tomatoes.
Now in a pot, add the Goya Único Extra Virgin Olive Oil and when it gets hot, add the garlic and chopped onion. Sauté for 10 minutes and add the chopped tomatoes along with the bay leaf. Sauté everything for 5 more minutes.
The next step is to add the sweet paprika. We stir with the help of a wooden spoon so that it integrates well into the sauce.
Now, we add the chickpeas to the sauce and cover with water. When the chickpeas have been cooking for half an hour, add salt and pepper to taste. We must also add water again to ensure that the chickpeas are fully covered. We let them cook for at least 20 more minutes.
Meanwhile, in another pot add salted water and when it starts to boil, add the spinach. Once they are ready, drain the water from the spinach and leave it at room temperature. When they no longer burn, we chop them with a knife on a board.
When there are around 15 minutes of cooking for the soup to be ready, add the chopped spinach to the pot of chickpeas. As the chickpeas must be cooked over low heat, it is important that we test them before removing them from the heat, to ensure that they are tender, with a creamy and smooth texture. Bon Appetite!