½ glass (80 g) of Oatsmith rolled oats whole grain
3-4 glasses (600-800 ml) of water
salt
2 tbsp of tomato paste
100 g of spinach
For serving:
cilantro
chopped pistachio nuts
Cooking instructions
1 Drain the water from the canned chickpeas and rinse them. Dice the carrot and chop the garlic finely.
2 Heat the oil in a pot over medium heat. Add the garlic and the spices and heat for 1 minute.
3 Add the mince and fry for 4-5 minutes, then add the chickpeas and cook for 5 more minutes stirring the mix regularly. Mash some of the chickpeas with the spatula.
4 Add the carrot, oat flakes and water to the pot. Bring to a boil, add salt and tomato paste, and cook the soup for 25-30 minutes. Add the spinach a minute before the soup is ready.
5 Season the soup with chopped cilantro and pistachio nuts before serving.