INGREDIENTS:
- 3 Tbsp olive oil
- 1 onion, finely diced
- 3 carrots, finely diced
- 8 oz mushrooms, minced
- 6 cloves garlic, minced
- 1 Tbsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cayenne
- 1 (15 oz) can low sodium crushed tomatoes
- 2 Tbsp tomato paste
- 6 cups low sodium vegetable broth
- 2 (14.5 oz) cans chickpeas, rinsed and drained
- 1/2 tsp salt
- 2 cups green beans, chopped
- 2 red bell peppers, chopped
- 1 Tbsp red wine vinegar
- 3 packed cups fresh baby spinach
- Grated parmesan, for garnish, optional
DIRECTIONS:
In a Dutch oven over medium-high heat, warm oil. Add onion, carrots and mushrooms and cook until moisture evaporates and vegetables start to brown, stirring occasionally, about 20 minutes. Add garlic and cook until fragrant, 1 minute. Add spices and cook, about 30 seconds. Add tomatoes, tomato paste, vegetable broth, chickpeas and salt. Bring to a boil, scraping bottom of pot to release browned bits. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Puree about 4 cups of the mixture and return to pot.
Add green beans and bell peppers and continue to cook until green beans are tender-crisp, about 20 minutes. Remove from heat and add vinegar and spinach. Before serving, top with parmesan.