INGREDIENTS
1 cup
chickpeas
2 tsp
olive oil
3 stalks
celery
3 larges
carrots
1 medium
yellow onion
4 cloves
garlic
1/4 tsp
salt
2 tsp
rosemary
1/2 tsp
ground paprika
4 cups
vegetable broth
3 cups
water
1 1/2 cups
fusilli
1 cup
frozen spinach
1
juice of lemon
1 serving
black pepper