Light and Easy Recipes and Meal Ideas
Chickpea Vegetable Stew
This is a quick and tasty soup. I like to use home-made chicken broth, but you can use store bought if you prefer.
Recipe makes 4 servings. Serving size: about 2 cups.
Ingredients
- 8 cups fat-free chicken broth
- 1 onion (diced)
- 4 gloves garlic (minced)
- 5 celery stalks (sliced)
- 2 large carrots (sliced)
- 1 package frozen spinach (thawed and drained)
- 2 cups chickpeas (canned - rinsed and drained)
- spray of olive oil
- salt and pepper
Directions
Heat the chicken broth in a medium pot on the stove (low heat)
While that is heating, in a separate pan sprayed with olive oil or cooking spray, add the onions (low to medium heat)
Sautee the onions for about 1 minute
Add the garlic and celery and continue to sautee 2 minutes more
Add the onions, garlic, celery and carrots to the pot of broth
Simmer about 1 hour or until the carrots and celery are completely cooked
Add the spinach and chickpeas during the last 10 minutes of cooking
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