Chickpea Provencal

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Servings: 4 Prep: 15 min Cook: 30 min Dairy Free Gluten Free Mediterranean Pescetarian Vegan Vegetarian Freezable Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

1 onion 1 large fennel bulb 3 large carrots 4 cloves garlic 1 lemon 4 tablespoons extra virgin olive oil ¾ teaspoon sea salt, or to taste ½ teaspoon ground black pepper ½ teaspoon garlic powder ½ cup white wine 1 cup vegetable broth 4 teaspoons fresh thyme 3 cups cooked chickpeas 18 ounces baby spinach

Instructions

1. Peel and thinly slice the onion, fennel bulb, and carrots. Peel and chop the garlic. Juice the lemon.

2. Heat half of the olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and sea salt to the pan. Sauté for 5 minutes or until tender.

3. Add remaining oil, fennel bulb, carrots, black pepper, and garlic powder to the pan. Sauté for 10 minutes or until vegetables are golden.

4. Add the wine and cook until evaporated.

5. Stir in the broth, half of the thyme, and the chickpeas. Cook until heated through. Stir in the spinach and continue cooking until it is just wilted.

6. Remove from the heat. Stir in the lemon juice, and salt and black pepper to taste. Garnish with remaining thyme and serve.