Day 13 Lunch: Quinoa Chickpea Spinach Soup

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 3 carrots, finely chopped
• 3 cups spinach, roughly chopped
• 5 cups vegetable broth (I recommend Better Than Bouillon)
• 1 (14.5-ounce) can diced tomatoes
• 2 sprigs fresh rosemary
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/2 cup uncooked quinoa, rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed
• juice of 1 lemon

DIRECTIONS:In a large pot, warm the olive oil over medium heat. Add the onion, sprinkle with salt & pepper, and cook for 3 minutes. Add the carrot, garlic, and spinach then continue to cook for about 2 minutes.
To the pot, add the vegetable broth, diced 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.
Remove the sprig of rosemary then squeeze in the juice of 1 lemon and stir to combine. Serve warm and enjoy!

Recipe:
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