QUINOA, CHICKPEA AND SPINACH SOUP
Number Of Ingredients 12
Steps:
- Sauté onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
- Stir in the carrot and spinach, continue to cook for about 2 minutes.
- Add the vegetable broth, chopped 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.
- Before serving, add the lemon juice and stir to combine.
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Nishantha Mauli
[email protected]This soup is a bit bland for my taste. I added some extra garlic and chili powder.
Balapan Gul
[email protected]I'm allergic to chickpeas, so I used lentils instead. The soup was still delicious.
Dina Kgabo
[email protected]This soup is a great source of plant-based protein.
Mummy Cindy
[email protected]I made this soup in my slow cooker and it turned out perfectly. It was so easy and convenient.
Faizal Kabanda
[email protected]This soup is a great way to use up leftover quinoa and chickpeas.
John Hari
[email protected]I was a bit skeptical about the сочетание of quinoa, chickpeas, and spinach, but I was pleasantly surprised. The soup was delicious!
Jack FayBoggs
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this soup again.
Lovisa Panduleni
[email protected]This soup is the perfect comfort food for a cold winter day.
Scarlett Louise Bird
[email protected]I'm not usually a fan of quinoa, but this soup changed my mind. It was so creamy and satisfying.
Adam Jones
[email protected]I love how versatile this soup is. I added some roasted red peppers and a bit of cumin, and it turned out amazing.
KIDUS TIBEBE
[email protected]This soup was a hit with my family! It was so easy to make and packed with flavor.