Gentle Chickpea & Vegetable Stew

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 medium yellow onion, finely diced, and cook until softened, about 5-7 minutes.

Add 3 cloves of garlic, minced, and 1 teaspoon of fresh ginger, grated, to the pot. Cook for 1 minute until fragrant.

Stir in 2 medium carrots, peeled and sliced into rounds, and 1 medium red bell pepper, deseeded and diced. Cook for 5 minutes, stirring occasionally, until vegetables start to soften.

Drain and rinse 1 (15-ounce) can of chickpeas thoroughly under cold water. Add the rinsed chickpeas to the pot along with 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, and 1/2 teaspoon of ground coriander. Stir to coat the vegetables and chickpeas with the spices.

Pour in 2 cups of low-sodium vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld and vegetables to become tender.

Add 1 medium zucchini, diced, and 1/2 cup of light coconut milk to the pot. Stir well and continue to simmer, uncovered, for another 5 minutes, or until the zucchini is tender-crisp.

Stir in 3 cups of fresh spinach until wilted, about 1-2 minutes. Season with 1/4 teaspoon of black pepper and adjust salt to taste if needed (considering the sodium from broth and chickpeas).

Ladle the Gentle Chickpea & Vegetable Stew into bowls. Garnish with 2 tablespoons of fresh cilantro, chopped, if desired, and serve warm.