Directions
- 1Heat the olive oil in a large pot over medium-high.
- 2Add the mushrooms, onion, and salt. Cook until the mushrooms release moisture, 4–5 minutes.
- 3Stir in the chickpeas, veggie broth, and Italian seasoning. Bring to a boil.
- 4Reduce heat and simmer for 6–8 minutes to blend flavors.
- 5Stir in the coconut milk and lemon juice. Adjust salt and pepper to taste.
- 6Add the spinach and let it wilt, 1–2 minutes.
- 7Serve warm with whole grain toast. Garnish with chili flakes, if using.
Ingredients
- 2 Tbsp olive oil
- 8 oz mushrooms, sliced
- 1 medium yellow onion, chopped
- 1 tsp salt
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 cups veggie broth
- 1 tsp Italian seasoning
- 1 can (13.5 oz) light coconut milk
- 2 Tbsp lemon juice
- 2 cups spinach or kale
- 4 slice whole-grain bread, toasted
- 0.25 tsp chipotle chili flakes
Equipment
large pot
Tips
- Kale holds it’s color better if you want a photogenic green pop.
- Save a few cooked mushrooms for garnish.
- Slice a little toast into croutons for garnish.
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