When the iron-rich spinach combines with the fibre rich chickpea then you get a bowlful of health. Try this satiating and tasty spinach chickpea soup now.
Heat the olive oil in a deep non-stick kadhai, add the garlic, green chillies and spring onion whites and sauté on a medium flame for a minute.
Add the spinach and kabuli chana and sauté on a medium flame for another 2 minutes.
Add the basic vegetable stock, salt, pepper, oregano and lemon juice, mix well and bring to boil.