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Lemony Spring Vegetable and Chickpea Stew
Serves 4 | Ready in 45 minutes
Forget the heavy, stick-to-your-ribs stews of winter: This zesty and bright spring stew will leave you feeling light and revitalized.
[callout]
No grain, no gain
If you have leftover cooked brown rice, quinoa or pasta, stir that in along with the chickpeas to create an even more satiating meal. [/callout]Advertisement
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 onion, halved and cut into thin rounds
- 2 medium carrots, cut on the diagonal into thin slices
- 2 cups halved radishes
- 2 cups cooked chickpeas
- 1 cup vegetable broth
- ½ tsp sea salt
- ¼ tsp ground pepper
- 2 cups fresh spinach
- 1 cup fresh or frozen peas
- Zest of 1 lemon
- 2 Tbsp lemon juice
Nutrition
Per serving:
- calories 274
- protein 12g
- fat 10g
-
carbs
36g
- sugar 10g
- fiber 8g
- sodium 442mg
Directions
01
In large pot or Dutch oven, heat oil over medium heat. Add onion, carrots and radishes. Sauteu0301 for 10 minutes, or until vegetables become slightly tender.
02
Add chickpeas, broth, salt and pepper. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes, or until vegetables are very tender.
03
Immediately before serving, stir in spinach, peas, lemon zest and lemon juice. Once spinach is bright green and wilted, about 1 minute, serve.
