3 medium courgettes
200 gr boiled chickpeas
4 tablespoons of olive oil
1 stock cube
4 leafs of mint
100 gr fresh spinach
Put a pan on the fire with olive oil, add the onion and let it brown.
Put in the stock cube, the zucchini (without peel) and the chickpeas. Leave it on the fire for a while and then add water.
Let boil for about 25 minutes. Add the spinach at the end, puree with the hand blender and turn off the heat.