Sign up now for Lily Moran's inspiring health advice & exclusive offers sent directly to your inbox.

Lemony Spring Vegetable and Chickpea Stew

August 3, 2017 (Updated: October 8, 2018)
Lily Moran

Serves 4

Total Time:

Fresh and light, this stew is nothing like the hearty thick winter stews and their hefty repercussions. The zesty lemon will cleanse your liver and help regulate bowel movements, while the chickpeas will deliver a hefty dose of protein and fiber. If you think you might need a more satiating meal, add rice when you add the chickpeas!

Get My FREE Curcumin Report

Chronic Inflammation Decoded

Ingredients

  • 2 tablespoons 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 teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 2 cups fresh spinach
  • 1 cup fresh or frozen peas
  • Zest of 1 lemon
  • 2 tablespoons lemon juice

Directions

  1. Heat oil in large pot over medium heat: add onion, carrots, and radishes. Sauté for 10 minutes.
  2. Add chickpeas, broth, salt and pepper and bring to a boil. Simmer, cover and cook for 20 minutes.
  3. Right before serving add spinach, peas, lemon zest, and lemon juice. Serve once spinach is bright green and wilted (about 1 minute).

Reference

Did You Enjoy This Article?

Sign up to get FREE access to more health tips, latest research, and exclusive offers to help you reach your health and wellness goals!

Hide

Get Your FREE Subscription to
Dr. Leigh Erin Connealy's Health News E-letter