How to make
The onion and carrot are cut into small pieces, the mushrooms a little larger and the garlic is minced.
Fry the onion, carrot and mushrooms in heated oil and when the onions soften, add the garlic briefly. Add the thyme and ground coriander, then the broth cube.
The washed rice and chickpeas follow. Pour the water and let it boil, then turn it down and let it simmer, until the rice and chickpea soup is ready.
Shortly before the end, add the tahini, lemon peel, squeezed lemon juice and washed and chopped spinach.
Season the chickpea and spinach soup with as much salt and black pepper as you like.
