100gm fresh spinach
1 cup chickpeas (cooked)
1 large onion
2 celery stalks
2 cloves of garlic
2 cups vegetable/ chicken stock
Salt and pepper to taste
1. Dice the pumpkin, carrot, tomato, celery stalk, slice onion and mince the garlic.
2. Toast all the vegetables in butter except the spinach.
3. Pour the stock and cook for 10 minutes or until veggies get tender and soft.
4. Add the spinach when all veggies are cooked. Then, Season with salt and pepper. Serve hot.