Lemon and Spinach Chickpea Soup

Ingredients

• 2 tbsp / 25 ml canola oil
• 1 cup / 250 ml chopped onion
• 1 cup / 250 ml diced carrot
• 3 cloves garlic, crushed
• 4 cups / 1 L water
• 1 tbsp / 15 ml white wine
• 1 tbsp / 15 ml unseasoned rice vinegar
• 2 tbsp / 25 ml freshly squeezed lemon juice
• 1 can (19 oz/540 ml) chickpeas
• 3/4 tsp / 4 ml coarse sea salt, or to taste
• 1/2 tsp / 2 ml cumin seeds
• 2 cups / 500 ml finely chopped spinach