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A very hearty stew with mostly pantry items.
Ingredients
2 T extra-virgin olive oil
2 whole carrots (peeled and chopped)
1 medium yellow onion (chopped)
3 cloves garlic (minced)
kosher salt
black pepper
red pepper flakes (optional)
2 c low-sodium chicken or vegetable broth
2 chickpeas (drained and rinsed)
1 diced tomatoes (with juices)
1 t dried thyme
1⁄2 t dried rosemary
2 large handfuls baby spinach or kale
2 t fresh lemon juice
grated parmesan (for serving)
Instructions
1. Warm oil in a Dutch oven or deep skillet over medium-high heat. Add carrots and onion. Cook 4-5 minutes, until they just begin to soften. 2. Stir in the garlic, 1 teaspoon kosher salt, and a pinch each of black and red pepper, if using. Cook another 30-60 seconds, just until fragrant. 3. Stir in the broth, chickpeas, tomatoes, thyme, oregano, and rosemary. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. 4. Stir in the spinach and simmer for 2-3 minutes more, just until the greens are tender and wilted. 5. Add lemon juice. Sample and season with more salt and pepper to taste. Serve in bowls with grated Parmesan sprinkled on top.
Source
Nourish and Fete
Net carbs
30