2. Heat the olive oil in the same
saucepan and sauté the garlic,
rosemary and chilli. Add the spinach
once the flavours start to develop.
Stir-fry the spinach until soft and add
the tomatoes. Season to taste with
salt and black pepper. Remove the
rosemary sprigs and add the chickpea
purée and the whole chickpeas. Bring
to the boil and taste again.
To serve: Place the soup into bowls
and drizzle with olive oil. Lastly, garnish
with dukka and fresh coriander.
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