A comforting and zesty soup featuring chickpeas, rice, and a creamy lemon-egg broth.
In a large saucepan, combine the vegetable broth, chickpeas with their liquid, rice, onion, celery, and carrot. Cover and bring to a boil over high heat.
Using the liquid from the chickpeas adds extra flavor to the broth.
Reduce the heat to a gentle boil and cook until the rice is tender, about 10-15 minutes.
Stir occasionally to prevent the rice from sticking to the bottom of the pan.
In a small bowl, beat the eggs and mix in the lemon juice.
Ensure the eggs are well-beaten for a smooth mixture.
Ladle a small amount of the hot soup liquid into the egg mixture while stirring constantly. Slowly pour the mixture back into the soup, stirring continuously.
This step prevents the eggs from curdling by gradually warming them.
Add the spinach to the soup and stir until wilted. Serve immediately.
Serve the soup hot for the best flavor and texture.
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