Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup spinach leaves, fresh
- Salt and pepper, to taste
- Juice of 1 lemon
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Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft.
- Stir in the minced garlic and cumin, cooking for another minute until fragrant.
- Add the chickpeas and vegetable broth and bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Stir in the spinach and cook until wilted.
- Season with salt, pepper, and lemon juice. Serve hot.
Notes
- If you want a creamier texture, mash some chickpeas or blend the soup slightly before serving.