Quinoa, chickpea and spinach soup Recipe

Ingredients

• 1 tbs olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 carrots, finely chopped
• 250 g spinach, frozen leaves
• 5 cups vegetable broth from 1 cube
• 400 g chopped tomatoes, canned
• ½ tsp dried rosemary
• ½ tsp dried thyme
• 100 g uncooked quinoa, rinsed
• 250 g chickpeas, drained and rinsed
• Juice of ½ lemon

Directions

1.

Sauté onion and garlic for 3 – 5 minutes in the olive oil over medium heat in a large pot. Stir in the carrot and spinach, continue to cook for about 2 minutes.

2.

Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.

3.

Add the chickpeas and cook for 5 more minutes, until heated through. Before serving, add the lemon juice and stir to combine.