Iron-Rich Chickpea and Kale Stew

Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.

Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 6-8 minutes until the vegetables begin to soften.

Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the rinsed and drained chickpeas, canned diced tomatoes (with their juices), and low sodium vegetable broth. Bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld together.

Remove the lid and stir in the chopped lacinato kale. Simmer uncovered for 5 minutes until the kale is completely tender and bright green.

Remove the pot from the heat and stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasoning if needed before serving warm.