Dinner Tonight: Spring Vegetable Stew

chickpeasAfter 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

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June 2022