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Ingredients
- ½ cup olive oil
- 3lbs carrots peeled and chopped
- 7.5 medium yellow onion chopped
- 22.5 cloves garlic minced
- salt
- fresh-ground black pepper
- 1.88 teaspoon red pepper flakes
- 4 liters low sodium chicken or vegetable broth
- 15 15 ounce cans chickpeas, drained and rinsed
- 6 can diced tomatoes, with juices
- dried thyme
- dried oregano
- rosemary
- 15-22.5 large handfuls baby spinach or kale roughly chopped
- 1 cup fresh lemon juice
Instructions
- Warm oil in a Dutch oven or deep skillet over medium-high heat. Add carrots and onion. Cook 4-5 minutes, until they just begin to soften. Add garlic, salt, black pepper, and red pepper. Cook another 30-60 seconds, just until fragrant.
- Stir in the broth, chickpeas, tomatoes, thyme, oregano, and rosemary. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Stir in the kale or spinach. Cook 2-3 minutes more, just until the greens are tender and wilted. Stir in the lemon juice. Taste and season with more salt and pepper as needed. Serve with a bit of fresh-grated Parmesan and/or crusty bread if desired. Enjoy!
