INGREDIENTS
1 tbsp
olive oil
1 medium
onion
1 medium
carrot
2
celery stalks
2 larges
garlic cloves
1 tbsp
thyme
1 tbsp
rosemary
1/4 tsp
chili flakes
2 cans
chickpeas
450 gs
potatoes
1 l
vegetable stock
1
juice of lemon
75 gs
baby spinach
1 serving
salt and pepper