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.
If you have leftover cooked brown rice, quinoa or pasta, stir that in along with the chickpeas to create an even more satiating meal.
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.
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.
This recipe is part of the Feasting on Spring’s Best Flavors collection.
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