Lemony Early Spring Vegetable and Chickpea Stew - alive magazine
Forget the heavy, stick-to-your-ribs stews of winter: this zesty and bright creation will leave you feeling light and revitalized. Whenever possible…
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Cooking tools:
- Dutch oven
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microplane
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 onion, halved and cut into thin rounds
- 2 medium carrots, cut on the diagonal into thin slices
- 2 cups (500 mL) halved radishes
- 2 cups (500 mL) cooked chickpeas
- 1 cup (250 mL) vegetable broth
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) ground pepper
- 2 cups (500 mL) fresh spinach
- 1 cup (250 mL) fresh or frozen peas
- Zest of 1 lemon
- 2 Tbsp (30 mL) lemon juice
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