Spring Vegetable and Chickpea Stew

Middle Eastern · Spring · 40 min · Serves 4 · By Lesapor Test Kitchen

This hearty yet light stew highlights the best of spring produce, combining tender asparagus, peas, and spinach with protein-rich chickpeas. It's infused with warm spices for a comforting meal that comes together effortlessly. Perfect for a healthy weeknight dinner, this stew embodies the freshness of the season.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 can (15 ounces) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 2 cups fresh spinach leaves
• Flaky sea salt, to taste
• Black pepper, to taste
• Lemon wedges, for serving

Method

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, ground coriander, and cayenne pepper. Stir and cook for an additional 1 minute until fragrant.
3. Stir in the chickpeas and vegetable broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Add the asparagus and peas to the pot. Continue to simmer for another 5 minutes, or until the asparagus is tender.
5. Stir in the fresh spinach leaves and cook until wilted. Season with flaky sea salt and black pepper to taste.
6. Serve the stew hot, garnished with lemon wedges on the side.