Forget the heavy, stick-to-your-ribs stews of winter: This zesty and bright spring stew will leave you feeling light and revitalized.
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.
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
In large pot or Dutch oven, heat oil over medium heat. Add onion, carrots and radishes. Sauté for 10 minutes, or until vegetables become slightly tender.
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.
Immediately before serving, stir in spinach, peas, lemon zest and lemon juice. Once spinach is bright green and wilted, about 1 minute, serve.