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Ingredients
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Soup Ingredients
Cornbread Ingredients
Method
Soup Directions
- 1
- 2
Add Carrots and Celery
Stir in the diced carrots and celery. Cook for about 5-7 minutes until the veggies start to soften.
- 3
Combine Broth and Tomatoes
Pour in the vegetable broth and add the canned tomatoes. Bring the mixture to a boil.
- 4
Add Chickpeas and Seasonings
Once boiling, add the drained chickpeas, salt, black pepper, thyme, and oregano. Lower the heat and let it simmer for 20 minutes.
- 5
Finish with Spinach and Lemon Juice
In the last few minutes of cooking, stir in the fresh spinach and lemon juice. Remove from heat once the spinach is wilted.
Cornbread Directions
- 6
Preheat the Oven
Preheat your oven to 400°F (200°C) and grease an 8-inch baking dish.
- 7
Mix Dry Ingredients
In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.
- 8
- 9
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 10
Bake the Cornbread
Pour the batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
