Protein-rich lunch with chickpeas and spinach

• 1 celery stalk
• 1 small onion
• 1 carrot
• 500 g cooked chickpeas
• 250 ml water or vegetable stock
• 500 g frozen spinach
• 4 cloves of garlic
• Olive oil, for sautéing the vegetables
• Salt and pepper, to taste

1. Boil the spinach – if you are using frozen spinach, cook it for about 7 minutes, then drain it well.
2. Sauté the onion, celery, and carrot in a little olive oil until they become soft and lightly golden. Add the cooked chickpeas and the vegetable stock (or water) to the sautéed vegetables. Cover and let everything simmer over medium heat for about 20 minutes, allowing the flavors to meld nicely.
3. Separately, sauté the garlic over low heat in a little olive oil. Add the well-drained spinach, season with salt and pepper, then gently mix.
4. Blend the cooked vegetables using an immersion blender until you obtain a smooth and velvety cream. The result is a creamy base that pairs perfectly with the sautéed spinach.
5. For serving, add a drizzle of olive oil for shine, optionally some plant-based yogurt, and you’ll have a nourishing, satisfying, and delicious lunch.