INGREDIENTS
1 tbsp
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 tsp
dried thyme (or 1 tablespoon fresh)
1/2 cup
uncooked quinoa, rinsed
1 15 ounce can
chickpeas, drained and rinsed
juice of 1 lemon