Spring Stew: A Lemony Vegetable and Chickpea Creation | alive - alive magazine
Forget the heavy, stick-to-your-ribs stews of winter: This zesty and bright spring stew will leave you feeling light and revitalized.
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Cooking tools:
- Dutch oven
- Microplane
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
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
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