Ingredients:
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 medium carrot, chopped
- 2-3 celery stalks, chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 teaspoon red chili flakes
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch cubes
- 4 cups (1 liter) vegetable stock
- Juice of 1 lemon
- 2 cups (75 g) baby spinach
- Salt and freshly ground black pepper to taste
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