Spinach Soup with Toasted Chickpeas

Ingredients

• 2 bunches of spinach
• 2 1/2 cups vegetable broth
• 1 small potato (boil, remove the skin, and dice)
• A few sprigs of cilantro
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 cup diced onions
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon lemon or lime juice
• 1/2 teaspoon ground cumin, divided
• Salt, to taste
• Black pepper, to taste
• 1/2 cup drained canned chickpeas, dried well with paper towels
• 1/4 teaspoon sea salt (or to taste)

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