Herb Chickpea Bowl

Ingredients:

1 carrot

1 onion

1 celery stalk

Fresh oregano

6 cloves garlic

1 lemon

1 can chickpeas

1 tsp French mustard and herb blend

2 packets vegetable broth concentrate

1 tbsp butter

4 oz baby spinach

1 tbsp olive oil

Salt and pepper

Directions:

1. 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. 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 3/4 of the minced garlic. Cook until softened, about 3 to 5 minutes. Add the chickpeas, French mustard and herb blend, vegetable broth concentrate, and 1 1/3 cups water, and stir to combine. Bring to a boil and reduce heat to a simmer.
3. 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 1/2 tsp salt and a pinch of pepper.
4. Cut the remaining lemon half into wedges. Ladle the herb chickpeas and lemon brodo into large, shallow bowls.

Find this recipe here: https://www.purplecarrot.com/plant-based-recipes/herb-chickpea-bowl-with-lemon-brodo-garlic-bread