Heat Lemon Olive Oil over medium heat. Add leeks. Cook 5-7 minutes or until tender but not browned. Stir in chickpeas and garlic. Cook about 2 minutes more, stirring occasionally.
Add broth and the water. Bring to boil and then reduce heat. Add the lemon balsamic and simmer, uncovered, for about 5 minutes. Gradually stir in spinach and thyme. Cook until spinach is wilted, about 1 minute.
Season with salt and pepper to taste. Serve immediately.
Prep: 10 minutes
Cook: 15 minutes
Makes: 4 servings