Argan Oil Spinach Soup with Chickpeas

1. Prepare the chickpeas: 

• Preheat your oven to 375°F (190°C). 
• In a bowl, toss the chickpeas with 1 tbsp of ARLO culinary argan oil, ground cumin, salt, and pepper. 
• Spread them out on a baking sheet in a single layer and roast in the oven for 20-25 minutes, stirring halfway through, until they are crispy and golden. 

2. Make the soup: 

• Heat 2 tbsp of ARLO culinary argan oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened and translucent. 
• Add the minced garlic and cook for an additional 1-2 minutes, until fragrant. 
• Add the diced potato and ground cumin, stirring for another minute. 
• Pour in the vegetable broth (or water) and bring to a boil. Reduce the heat to simmer and cook for 10-12 minutes, or until the potatoes are soft and tender. 

3. Add the spinach: 

• Add the chopped spinach to the pot and cook for another 5-7 minutes, until the spinach wilts and softens. 
• Remove the soup from heat and use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. 

4. Serve: 

• Divide the soup into bowls and top with the roasted chickpeas. Garnish with fresh parsley for color and extra flavor. 
• Drizzle with a little extra ARLO culinary argan oil just before serving for added richness.

For the soup:  

• 1 lb (450g) fresh spinach, washed and chopped 
• 1 medium onion, diced 
• 2 cloves garlic, minced 
• 2 tbsp ARLO culinary argan oil (for sautéing) 
• 1 large potato, peeled and diced (for creaminess) 
• 4 cups vegetable broth or water 
• 1 tsp ground cumin 
• Salt and freshly ground black pepper, to taste 
• 1/4 cup fresh parsley, chopped (for garnish) 

For the chickpeas:  

• 1 cup cooked chickpeas (or 1 can, drained and rinsed) 
• 1 tbsp ARLO culinary argan oil (for roasting) 
• 1 tsp ground cumin 
• Salt and pepper to taste