Herb Chickpeas in Lemon Brodo

Peel and slice the carrots into thin rounds. Peel and dice the onion. Chop the celery into bite-sized pieces. Pick the oregano leaves and finely chop. Peel and mince the garlic. Drain and rinse the chickpeas.

Heat a large pot over medium heat with 1 tbsp olive oil. Add just half of the minced garlic, sliced carrot, diced onion, chopped celery, and chopped oregano, and cook until soft, 3 to 5 minutes. Add the chickpeas, French mustard & herb blend, vegetable broth concentrate, and 1⅓ cups water, and stir to combine. Bring to a boil and reduce heat to a simmer.

Halve the ciabatta roll. Heat a medium skillet over medium-low heat with the butter. Add the remaining minced garlic, and place the ciabatta bread in the skillet. Toast, flipping once, until browned, 1 to 2 minutes per side. Sprinkle garlic bread with salt.

Halve the lemon, and cut one half into wedges. Squeeze the juice from half the lemon into the pot, dropping the lemon into the broth afterwards. Add the spinach to the pot, stir, and simmer until wilted, 1 to 2 minutes. Add ½ tsp salt and a pinch of pepper to the lemon brodo.

Ladle the herb chickpeas in lemon brodo into large, shallow bowls. Serve with garlic ciabatta toasts and lemon wedges. Buon appetito!