Greek Spinach Soup

1 can(15 oz) chick peas; drained well
6 cups chicken broth
1 box(10 oz) frozen chopped spinach, thawed and drained
1/3 cup olive oil
4 garlic cloves, minced
2 tsp. finely chopped fresh parsley
juice of one lemon
croutons for topping

Place the chick peas and broth in a large pot; simmer over a low heat for 10 minutes. Add the spinach, olive oil, garlic, parsley, and lemon juie and simmer for 10 minutes. Raise the heat to high and bring the soup to a quick boil. Pour the soup into a large serving bowl, stir, top with croutons, and serve