2 tbsp. olive oil

1/2 cup onion, diced

10 small potatoes, cut into 1-inch cubes

2 cups tomatoes, diced

2 cups vegetable broth + 2 cups water

1 can chickpeas, rinsed & drained (save the liquid to make chocolate mousse)

15-20 spears of asparagus, cut into 1-inch pieces

2 cups spinach, sliced into strips

salt & pepper to taste

season with other spices in your pantry (basil, thyme & sage are great options!)

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*optional additions (if you have these on hand): 1 can artichoke hearts (or 1/2 lb. fresh), 1 cup peas (fresh or frozen) 

Dice onions, wash & cut potatoes.

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Heat a large stew pot over medium-high heat & warm the olive oil for one minute. Add the onion and saute until translucent. Add the chopped potatoes and cook for one more minute.

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Add the tomatoes, broth+water mixture, salt & pepper, and any additional spices, let simmer. Cover and cook for 10 minutes.

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Add the chickpeas & cook another 5 minutes. Then, add the asparagus (add artichokes & peas, if using) and cook for 2 additional minutes. 

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Add the spinach, stir well to combine and cook for one more minute.

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salt & pepper to taste, enjoy!