Measurements

• 1 can chickpeas
• 2 cups fresh spinach
• 1 onion
• 2 cloves garlic
• 1 inch ginger
• 2 tomatoes
• 2 carrots
• 2 stalks celery
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• Salt to taste
• Black pepper to taste
• 1 tablespoon lemon juice

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions, garlic, and ginger; sauté until onions are translucent.
• Stir in cumin, coriander, and turmeric; cook for 1 minute.
• Add carrots and celery; cook for 3-4 minutes.
• Add tomatoes and cook until they soften.
• Pour in vegetable broth and bring to a boil.
• Add chickpeas and reduce heat to simmer for 10 minutes.
• Stir in spinach and cook until wilted.
• Season with salt and black pepper to taste.
• Remove from heat and stir in lemon juice.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.