1 Peel the onions and garlic. Halve onions and cut into cubes. Finely chop garlic.
2 Heat 1 tablespoon olive oil in a pot. Cook onions and garlic until soft. Add 100 ml (approximately 1/2 cup) vegetable broth, bring to a boil, cover and simmer for about 5 minutes over low heat.
3 Add the frozen spinach to the pot, return to a boil, cover and cook over low heat for another 5 minutes.
4 Meanwhile, rinse parsley, shake dry, pluck off the leaves and chop coarsely. Rinse basil, shake dry and pluck the leaves.
5 Beat the eggs in a small bowl with Ajwar and 2 tablespoons water. Season with salt. Drain chickpeas, rinse under cold water and drain.
6 Place the baguette slices on a baking sheet and toast until golden brown under a preheated oven broiler.
7 Add the remaining vegetable broth with chickpeas and parsley to the vegetables and bring to a boil. Season with salt, pepper and ground coriander and keep warm. Puree with an immersion blender if desired, for a very creamy soup.
8 Heat the remaining olive oil in a non-stick pan. Add the beaten eggs and let thicken over medium heat. Scramble the eggs, pusing from the edge to the center repeatedly. Spoon scrambled eggs onto baguette slices and top with basil leaves. Sprinkle the soup with the remaining chickpeas and serve with sour cream and crostini.