Prep: 10 minutes

Cook: 15 minutes

Makes: 4 servings

2 tsps. Lemon Olive Oil
2 medium leeks, light parts only, thinly sliced
2 x 16oz. cans chickpeas, rinsed and drained
2 cloves garlic, thinly sliced
4 cups vegetable or chicken broth
1 cup water
3 tbsps. Sicilian Lemon Balsamic
2 x 5 oz. bags baby spinach
1 tbsp. fresh thyme, chopped
salt & pepper

Heat Lemon Olive Oil over medium heat. Add leeks. Cook 5-7 minutes or until tender but not browned. Stir in chickpeas and garlic. Cook about 2 minutes more, stirring occasionally.

Add broth and the water. Bring to boil and then reduce heat. Add the lemon balsamic and simmer, uncovered, for about 5 minutes. Gradually stir in spinach and thyme. Cook until spinach is wilted, about 1 minute.

Season with salt and pepper to taste. Serve immediately.