Creamy Chickpea Stew with Lemon & Miso (Ready in 30 Minutes!)

Ingredients

• 2 (15-ounce) cans chickpeas, divided
• 2 tablespoons olive oil
• 2 medium carrots, diced
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon red pepper flakes (optional)
• 3 cups vegetable broth
• 1/2 cup oat or coconut milk
• 1 tablespoon white miso paste
• Zest and juice of one lemon, divided
• 2 cups baby spinach
• 1 cup cooked barley
• Sea salt and black pepper to taste
• Optional, for garnish: Chopped fresh herbs such as parsley or cilantro