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Heat oil in a large saucepan over medium heat.
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Add onion, garlic, cumin and hot pepper and cook gently for 5 minutes, or until onion is tender.
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Add chickpeas and stock and bring to a boil.
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Reduce heat and summer gently for 10 minutes. Puree half the soup and return to saucepan.
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Add pasta and cook for 8 to 10 minutes, or until pasta is almost tender.
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Add spinach and pepper and cook for 2 to 3 minutes or just until spinach wilts (do not overcook or spinach will discolour).
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Taste and adjust seasonings, adding salt if necessary. Sprinkle with parsley.