Herb Chickpeas in Lemon Brodo with Garlic Ciabatta Toasts

Herb Chickpeas in Lemon Brodo

with Garlic Ciabatta Toasts

dinner

Indian High-Protein Spring Recipes Winter Recipes Quick and Easy Seasonal Menu Nut-Free Root Vegetables Leafy Greens Beans/Legumes Soup Dinner
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
540
FAT
12g
CARBOHYDRATES
81g
PROTEIN
23g

MAIN INGREDIENTS

  1. 2 carrots
  2. 1 onion
  3. 1 celery stalk
  4. ¼ oz fresh oregano
  5. 5 garlic cloves
  6. 13.4 oz chickpeas
  7. 1 tsp French mustard & herb blend
  8. 4 tsp vegetable broth concentrate
  9. 1 ciabatta bread
  10. 1 tbsp vegan butter
  11. 1 lemon
  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: wheat
Nutrition

TOOLS

  • Large pot
  • Medium skillet

INSTRUCTIONS

1
Prepare the vegetables

Peel and slice the carrots into thin rounds. Peel and dice the onion. Chop the celery into bite-sized pieces. Pick the oregano leaves and finely chop. Peel and mince the garlic. Drain and rinse the chickpeas.

2
Sauté the aromatics

Heat a large pot over medium heat with 1 tbsp olive oil. Add just half of the minced garlic, sliced carrot, diced onion, chopped celery, and chopped oregano, and cook until soft, 3 to 5 minutes. Add the chickpeas, French mustard & 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. Heat a medium skillet over medium-low heat with the butter. Add the remaining minced garlic, and place the ciabatta bread in the skillet. Toast, flipping once, until browned, 1 to 2 minutes per side. Sprinkle garlic bread with salt.

4
Add the lemon

Halve the lemon, and cut one half into wedges. Squeeze the juice from half the lemon into the pot, dropping the lemon into the broth afterwards. Add the spinach to the pot, stir, and simmer until wilted, 1 to 2 minutes. Add ½ tsp salt and a pinch of pepper to the lemon brodo.

5
Serve

Ladle the herb chickpeas in lemon brodo into large, shallow bowls. Serve with garlic ciabatta toasts and lemon wedges. Buon appetito!