Prep: 20 mins. | Total: 60 mins
Ingredients
1 cup carrots, peeled and chopped
2 cups zucchini, medium, Chopped
2 red peppers, Chopped
2 Tbs olive oil, divided
1 onion, medium, Chopped
2 cups cauliflower rice, frozen, defrosted
3 cloves garlic, Chopped
1, 15-ounce can chickpeas, drained and rinsed
1 tsp oregano, dry
1 tsp basil, dry
1/2 tsp black pepper
1/4 tsp salt
3 cup vegetable stock, reduced-sodium
4 cup spinach
1 lemon, juiced and zested
Directions
Prep
Preheat the oven to 400°F.
Chop carrots, zucchini, pepper, onion, and garlic.
Make
Toss carrots, zucchini, and pepper with half of the olive oil. Transfer to a parchment-lined baking sheet. Roast in the oven for about 20 minutes.
Heat the remaining olive oil in a large pot over medium heat. Add the onion and saute until slightly translucent, about 3 minutes. Add the cauliflower, garlic, and chickpeas and cook for an additional minute.
Add the oregano, basil, salt, and pepper and cook for an additional minute before adding the roasted vegetables to the pot. Stir to combine. Pour in the vegetable stock. Bring to a boil and then reduce to a simmer. Cook uncovered for 30 minutes.
Add the spinach and simmer for another 5 minutes. Stir in the lemon juice and zest and serve.