Quinoa, Chickpea And Spinach Soup

• 1 tablespoon 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
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 100 g uncooked quinoa, rinsed
• 250 g chickpeas, drained and rinsed
• 1/2 lemon, juice of

1. Saute onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
2. Stir in the carrot and spinach, continue to cook for about 2 minutes.
3. 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.
4. Add the chickpeas and cook for 5 more minutes, until heated through.
5. Before serving, add the lemon juice and stir to combine.

olive oil, onion, garlic, carrots, spinach, vegetable broth, tomatoes, rosemary, thyme, quinoa, chickpeas, lemon

Taken from www.food.com/recipe/quinoa-chickpea-and-spinach-soup-530925 (may not work)