Chickpea soup with Spinach and Macaroni - Sopa de Grão com Espinafres

Directions

1. Clean the dry chickpeas from any stones or debris and wash them in a colander under cold running water. Cover with cold water 3 inches above beans and let reconstitute overnight.
2. Drain the chickpeas. In a pot put the chickpeas, cover with water 2 inches above their level, seasoned with salt, and bring to a boil. Lower to medium low heat and allow to cook slightly al dente.
3. NOTE: If you want to make a puréed soup, let them cook for a further 10 minutes and then process the chickpeas and their cooking liquid at this point
4. Meanwhile, wash the spinach thoroughly, discarding any thick stems. Put in a colander to drain.
5. In a large pot add the Olive Oil and fry the onion 2 minutes until translucent. Add the chopped garlic and coriander, fry 1 minute more, add the drained spinach, stir for another 2 minutes, add the chickpeas and the cooking water (or the chickpea purée, depending which version you make).
6. Bring to a boil, add the elbow macaroni, lower the heat and simmer until pasta is al dente.
7. Check the seasoning, add some freshly ground white pepper and serve hot.