Ingredients:

• 2 cans chickpeas
• 3 cloves garlic—chopped
• 3 medium onion—chopped
• 3 tablespoon olive oil
• 2 medium potatoes—cubed small
• 2 tablespoon chopped parsley
• 2 tablespoon chopped cilantro leaves
• 1 teaspoon marjoram
• 1 quart chicken broth
• 1 lb spinach—chopped
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoon cider vinegar

Ingredients:

1. Saute garlic and onions in olive oil for 10 minutes.
2. Add potatoes and stir fry for 5 minutes.
3. Add parsley, cilantro and marjoram and broth and Add broth and simmer 20 minutes.
4. Add spinach and olive oil and simmer for 3 minutes.
5. Add salt, pepper and vinegar, simmer for 5 minutes.
6. For variation, soup may be pureed.

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