Chickpeas of vigil

Add the chickpeas (previously soaked for 12 hours) to a pot with water, vegetables and salt for 30-40 minutes.

Meanwhile in another pan with EVOO put onion and garlic to poach, when they are add the spinach, once everything is poached add a teaspoon of paprika.

Once step 1 has been prepared, remove the vegetables from the pot and mash them with a little of the broth from the water in the same pot, and add the chickpeas to the pot with the spinach (add them without the broth, using a skimmer).

Add the mashed vegetables to the casserole with the chickpeas and spinach. If it is still thick, add more broth from the cooking in step 1, to taste.

To finish, add cumin to taste, boiled egg, potato and chopped carrot.

Let stand at minimum heat for 15-20 minutes and enjoy.