Prepare your ingredients: chop the onion, chop the garlic, wash the spinach and open a carton of chickpeas.
Fry the onion on a 2-3 tbsp rapeseed oil on medium heat for a couple of minutes in a tall saucepan.
Add 2 cloves of garlic and leave it for another 30 seconds, stirring regularly.
Add a carton of chickpeas and leave that to cook for a couple of minutes.
Add spinach, cover with a lead and leave the steam to soften the spinach. Add some extra water if necessary.
Spinach only needs to cook for a couple of minutes. Stir the spinach into the soup while cooking.
Take off the heat.
Prepare the yoghurt sauce: mix together 1 clove of garlic, 2-3 tbsp of natural yoghurt, 1 tsp olive oil and a pinch of salt.
Serve the soup with the yoghurt sauce on top.