banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Lemony Spring Vegetable and Chickpea Stew

Serves 4 | Ready in 45 minutes

    Share

    Lemony Spring Vegetable and Chickpea Stew

    Forget the heavy, stick-to-your-ribs stews of winter: This zesty and bright spring stew will leave you feeling light and revitalized.

    Advertisement

    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.

    Advertisement

    Lemony Spring Vegetable and Chickpea Stew

    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:

    • calories274
    • protein12g
    • fat10g
    • carbs36g
      • sugar10g
      • fiber8g
    • sodium442mg

    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.

    Advertisement

    Like this recipe?

    This recipe is part of the Feasting on Spring’s Best Flavors collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.