After all the recent posts on winter, I decided I needed to look on the bright side and spring forward! Spring is around the corner (isn’t that what the groundhog promised?), so in hopeful anticipation, I have decided to make this stew. I made it a few times last year and it was surprisingly light and fresh, yet the chickpeas still offered a little heartiness for those cooler days.
Spring Vegetable Stew
2 tbsp extra-virgin olive oil
1 onion, cut thinly into circles
2 medium carrots, cut thinly
2 cups halved radishes
2 cups cooked chickpeas
½ cup cooked quinoa
1 cup vegetable broth
1/2 tsp sea salt
1/4 tsp ground pepper
2 cups fresh spinach
1 cup fresh or frozen peas
Zest of 1 lemon
2 tbsp lemon juice
In a large pot, heat oil over medium heat. Add onion, carrots and radishes. Sauté for about 10 minutes, or until vegetables become slightly tender. Add chickpeas, quinoa, broth, salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes or until vegetables are very tender.
Right before it’s ready to serve, stir in spinach, peas, lemon zest and lemon juice. Once spinach is bright green and wilted, about 1 minute, serve.
Photo from here, with thanks.
