1 tsp. olive oil
1 medium onion, chopped
½ cup carrots, diced
½ cup celery, diced
3 tsp. garlic, minced
2 (15 oz.) cans chickpeas, rinsed and
drained
1 (28 oz.) can crushed tomatoes with basil
32 oz. vegetable broth
¼ tsp. thyme
1 ½ tsp. chili powder
2 bay leaves
¼ tsp. black pepper
2 cups spinach, packed
Optional Garnish: Cilantro and feta cheese
crumbles
Heat olive oil in a large saucepan over medium-high
heat. Add onion, carrots, celery and saute until vegetables are soft,
approximately 5-7 minutes. Add garlic and saute an additional minute.
Add chickpeas, tomatoes, broth, and seasoning; cover
and cook on low for 30 minutes, stirring occasionally. Add spinach, cover and
cook for 2 minutes.
Remove bay leaves, and season with salt and pepper to
taste. Serve and top bowls with cilantro or feta cheese if desired.
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| The spinach really does add nice depth to the flavor. |
My Rating: 4/5 "This has a smoky vibe to it that I wasn't expecting - very enjoyable. I accidentally didn't buy enough chickpeas, so I'd imagine with the right amount it would be nicely filling. As it was it paired well with some sweet-ish bread as a side."
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