Herb Chickpea Bowl with Lemon Brodo & Garlic Bread

Herb Chickpea Bowl

with Lemon Brodo & Garlic Bread

GET RECIPES DELIVERED
dinner

Winter Recipes Quick and Easy Fall Recipes Nut-Free Root Vegetables Leafy Greens Beans/Legumes Soup Dinner Appetizer American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
510
FAT
11g
CARBOHYDRATES
84g
PROTEIN
19g

MAIN INGREDIENTS

  1. 1 carrot
  2. 1 onion
  3. 1 celery stalk
  4. Fresh oregano
  5. 6 cloves garlic
  6. 1 lemon
  7. 1 can chickpeas
  8. 1 tsp French mustard and herb blend
  9. 2 packets vegetable broth concentrate
  10. 1 ciabatta
  11. 1 tbsp vegan butter
  12. 4 oz baby spinach
  13. 1 tbsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large pot
  • Medium skillet

INSTRUCTIONS

1
Prepare the vegetables
Peel and chop the carrot into thin rounds. Peel and chop the onion. Chop the celery into bite-sized pieces. Pick the oregano leaves from their stems and finely chop. Peel and mince the garlic cloves. Drain the chickpeas and rinse.
2
Sauté the aromatics
Place a large pot over medium-high heat with 1 tbsp olive oil. Add the chopped carrot, chopped onion, chopped celery, chopped oregano, and just ¾ of the minced garlic, and cook until softened, about 3 to 5 minutes. Add the chickpeas, French mustard and herb blend, vegetable broth concentrate, and 1⅓ cups water, and stir to combine. Bring to a boil and reduce heat to a simmer.
3
Make the garlic bread
Halve the ciabatta roll. Place a medium skillet over medium heat and melt the butter. Add the remaining minced garlic and lay the ciabatta in the skillet. Cook, flipping once, until browned, about 1 to 2 minutes per side. Sprinkle garlic bread with salt.
4
Add the lemon
Halve the lemon. Squeeze the juice from just half the lemon into the pot, dropping the lemon into the broth afterward. Add the spinach to the pot, stir, and simmer until wilted, about 1 to 2 minutes. Season the brodo with ½ tsp salt and a pinch of pepper.
5
Serve
Cut the remaining lemon half into wedges. Ladle the herb chickpeas and lemon brodo into large, shallow bowls. Serve with garlic bread and remaining lemon.