02Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
03Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
04Season again, to taste, with salt and pepper.
05Serve soup, drizzled lightly with extra-virgin olive oil, if desired.