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Tuscan Chickpea Stew
Ingredients
  • 2 tablespoons olive oil
  • 2 medium carrots peeled and chopped
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 12 to 15 cranks fresh-ground black pepper
  • ¼ teaspoon red pepper flakes
  • 2 cups low sodium chicken or vegetable broth
  • 2 15 ounce cans chickpeas, drained and rinsed
  • 1 14.5 ounce can diced tomatoes, with juices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • 2 to 3 large handfuls baby spinach or kale roughly chopped
  • 2 teaspoons fresh lemon juice
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