Introduction

The day after a significant service or gathering often feels softer and slower, as if time itself has changed its pace. Conversations fade, emotions linger, and simple routines take on deeper meaning. This recipe was created for that kind of day—when nourishment should be gentle, grounding, and comforting. This quiet morning stew is not rushed food; it’s something to simmer while you reflect, breathe, and begin again.

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 carrots, sliced into thin rounds

1 celery stalk, diced

1 cup cooked chickpeas (or canned, drained and rinsed)

3 cups vegetable broth

1 cup diced tomatoes

1 teaspoon dried thyme

½ teaspoon smoked paprika

Salt and black pepper, to taste

1 cup baby spinach or kale

1 tablespoon lemon juice

Instructions

Heat the olive oil in a medium pot over low to medium heat.

Add the onion and cook slowly for 5–7 minutes until soft and translucent.

Stir in the garlic, carrots, and celery, cooking for another 3 minutes until fragrant.

Add the chickpeas, vegetable broth, and diced tomatoes. Stir gently.

Season with thyme, smoked paprika, salt, and black pepper.

Bring the stew to a light simmer, then reduce heat and cook for 20 minutes.

Stir in the spinach or kale and let it wilt for 2–3 minutes.

Finish with lemon juice, taste, and adjust seasoning if needed.

Serving and Storage Tips

Serve warm in a simple bowl with crusty bread or toast.

This stew tastes even better the next day as the flavors deepen.

Store in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stove or in the microwave, adding a splash of broth if needed.

Variations