Bring the stock to the boil in a large saucepan over moderate heat. Add the carrots, garlic, parsley and a good grinding of pepper and cook for 5 minutes or until the carrots are tender. Add 1 cup water and the chickpeas and return to the boil. Reduce to a simmer, cover and cook for 7 minutes or until the chickpeas are piping hot.
Stir in the spinach and watercress leaves and cook for 1 minute or until the greens are just wilted.
Did you know?
All beans supply some calcium: soya beans, borlotti beans and cannellini beans are among the best sources.