Vegetarian or vegan, this chickpea stew is the epitome of goodness in a bowl. Healthy and filling but also quick, easy, and economical, it is the perfect shelter-in-place kind of meal. My original recipe came from Melissa Clark of the NYTimes but I have adapted it to suit John and me. This meal is one that I make on my own since it is all veg so John gets a night off.

Chickpea stew with ditalini and spinach

Chickpea stew with ditalini and spinach

2 tsp. olive oil
1 medium carrot, cut in discs
1 large stalk of celery, chopped
1 small zucchini cut in discs
1 medium onion, chopped
2 garlic cloves, minced
Dash of red pepper flakes
2 cups vegetable broth
2 cups water
1 (15-oz.) can chickpeas, rinsed and drained
3/4 cup grape or cherry tomatoes, quartered
2 oz. ditalini or other small soup pasta
5 oz. baby spinach leaves
Salt and pepper to taste
Parmesan cheese and good olive oil for garnishing (optional)

In a large pot, heat olive oil over medium-high heat. Add carrots, celery, and onion and a dash of salt. Cook until tender, about 5 minutes. Add garlic and red pepper flakes and cook another 2 minutes. Pour in broth plus the 2 additional cups water and bring to a boil.

Once the mixture is boiling, add the chickpeas, tomatoes and ditalini. Reduce heat to a simmer and cover. Simmer about 12 minutes until ditalini is tender. Uncover and stir in spinach and simmer until spinach is soft, about 2 minutes.

Taste and season with salt and pepper. Ladle into bowls and top with (optional Parmesan cheese and a drizzle of good olive oil.

For us this serves 2 with a bowl leftover for lunch the next day.