Salt to taste (I have used rock salt approximately 1.5 teaspoon)
Vegetable oil or butter - 1 teaspoon (quantity can be reduced also)
Instructions
Puree the chickpeas and mint with 1 cup of water using mixer. /blender.
In a thick bottom pot/ kadai, heat the oil / butter and add the grated ginger & finely chopped spinach. Let it cook for a minute on low flame.
Add in the ajwain powder, turmeric and continue to cook for 1-2 minutes more (till the spinach is cooked).
Let us add the chickpeas puree to the spinach mix.
Add Salt and lemon juice as per your preference & let it boil for 2-3 more minutes. You can also adjust the consistency at this point by adding more water if needed.
Protein packed Chickpeas soup is ready to be served.
Recipe by Bumps n Baby at http://bumpsnbaby.com/chickpea-spinach-soup-recipe-babies/