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1. Chop your onion and crush and mince your garlic. Zest half of a large lemon, and reserve that half for juicing later. If not using baby carrots, peel and cut down your carrots into smaller pieces. Also, drain and rinse your chickpeas to remove extra sodium. A can is about 2 cups cooked if you choose to use dry chickpeas.
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2. In a 4-quart stockpot, drizzle and heat a little olive oil. Add onion, garlic and lemon zest. Cook on medium for approximately five minutes unto translucent. Add carrots and chickpeas, stir around, and cook for a few more minutes so the carrots and beans pick up the flavors.
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3. Add chicken broth to the pot. Your chicken broth should come seasoned, but if it isn't, a bay leaf, thyme, or anything else should work.
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4. Bring to a boil, reduce heat, cover and let simmer for 20 minutes or until carrots and beans are tender. Occasionally taste and add salt and pepper as necessary.
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5. While soup is cooking, shred about a cup of spinach and two large leaves of basil per person. Place on the bottom of each bowl or set at each place setting to be added by the diner.
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6. About 5 minutes before soup is done, squeeze in lemon juice. Adjust seasoning.
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7. Soup can either be served hot, or if it's hot out, lukewarm. Regardless, greens should be added at the table to prevent mushiness.
