Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- to taste salt and pepper
- 1 cup fresh spinach or kale
- 1 juice of lemon (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic, chopped carrot, and celery. Cook for another 3-4 minutes, stirring occasionally.
- Stir in the red bell pepper and zucchini, cooking for an additional 5 minutes until they start to soften.
- Next, add the drained chickpeas, diced tomatoes (with juice), vegetable broth, oregano, cumin, salt, and pepper. Bring this mixture to a boil.
- Once boiling, reduce the heat and let it simmer uncovered for 20-25 minutes. You want those flavors to meld beautifully.
- In the last 5 minutes of cooking, add the spinach or kale. Stir until wilted.
- Before serving, squeeze fresh lemon juice over the top for a bright finish. Enjoy!
- Prep Time: 10
- Cook Time: 25