Step 1

Heat the olive oil in a stock pot over medium heat. Add the carrots, onions, garlic and dry seasonings. Cook down for 5 minutes, stirring frequently.

Step 2

Add the chickpeas, broth and quinoa. Bring to a boil, stir, cover and lower the heat. Simmer for 30 minutes.

Step 3

Remove the lid, add the spinach and lemon juice. Stir until the spinach is wilted. Taste and adjust the seasonings as needed.

Step 4

To serve, ladle the soup into bowls and enjoy!