Ingredients
1 tablespoon olive oil
1 piece onion, chopped
3 pieces garlic cloves, chopped
2 pieces 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 100 g uncooked quinoa, rinsed
250 g chickpeas, drained and rinsed
1/2 piece Lemon juice from
Preparation
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.
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.
Add the chickpeas and cook for 5 more minutes, until heated through.
Before serving, add the lemon juice and stir to combine.
