Ciambotta (Italian Stew)

¹¹ With this in mind, we constantly pray for you, that our God may count you worthy of his calling, and that by his power he may fulfill every good purpose of yours and every act prompted by your faith. ¹² We pray this so that the name of our Lord Jesus may be glorified in you, and you in him, according to the grace of our God and the Lord Jesus Christ. 2 Thess 1

Ingredients:

1/4 cup olive oil 

3 cloves garlic minced

2 tsp salt

2 cups quartered brussel sprouts

2 cups halved cherry/grape tomatoes

2 cups fresh spinach leaves

1/2 cup diced bell pepper

1 cup slivered baby carrots

1/2 cup fresh basil leaves

2 cups cooked garbanzo beans

Directions:

1. heat the oil in a pan on medium heat

2. add garlic and salt to pan and fry for ~ 3 minutes

3. add the brussel sprouts and continue frying for ~ 3 minutes

4. add the tomatoes and continue frying for ~ 3 minutes

5. add the spinach leaves and cover lid; leave for 3 minutes

6. open lid and stir

7. add the peppers, carrots, and basil and continue cooking covered for ~ 5 minutes

8. optionally stir in garbanzo beans

Serve over whole wheat noodles or brown rice with shaved cheese and/or grilled chicken pieces as a topping