Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach, roughly chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- Juice of 1 lemon
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes).
- Add minced garlic and diced carrots; cook for an additional 3-4 minutes until tender.
- Stir in chickpeas, cumin, and paprika; toast for about 2 minutes.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
- Stir in spinach until wilted (2-3 minutes) then add lemon juice.
- Season to taste with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg