Soak the chickpeas in cold water the day before. The next day, strain and cook in the boiling soup until soft. Meanwhile, cut the leeks into rings. Wash spinach leaves, drain and cut a few times. Finely chop the scallions. Once the chickpeas are cooked until soft, add the leek rings as well as the spinach leaves and bring to the boil briefly. Add the noodles and cook until soft, about 10 minutes, depending on the thickness and quality. At the same time, in a frying pan, lightly sauté finely chopped scallions in hot oil. Stir in chopped parsley and mix both into the soup. Season to taste with salt, pepper and allspice. Briefly sweat the chopped mint leaves in foamed butter. Serve the soup in warmed plates and garnish with the mint.
Preparation Tip:
If chickpeas are not available, beans can also be used. In some original recipes, the chickpeas are also mixed half with beans.
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