Sopa de Grao – m. c. de marco

Ingredients

• 4 c. chickpeas (2 cans or about 1 pound of dried if you are using them)
• 3 or more large garlic cloves, chopped
• 3 large yellow onions, peeled and coarsely chopped
• 5 T. olive oil
• 2 potatoes, peeled and coparsely chopped (Yukon gold)
• 2 T. fresh parsley, minced
• 2 T. fresh cilantro, minced
• 1 tsp dried marjoram, crumbled
• 4 c. chicken or vegetable broth
• ¾ lb spinach, chopped (fresh or frozen)
• up to 2 T. fresh lemon juice
• 1 ½ tsp coarse salt (or to taste)
• ¼ tsp fresh ground pepper (or to taste)