INGREDIENTS
2
large carrots (diced)
1
medium onion (diced)
3
stalks celery (diced)
15 oz
cooked chickpeas (drained and rinsed)
2
six-ounce chicken breasts (boneless, skinless)
1 tsp
cinnamon
1 tsp
garlic powder
1 tsp
salt
1/2 tsp
pepper
1/4 cup
lemon juice
8 cups
chicken broth (low sodium)
8 cups
baby spinach