Refrigerate in an airtight container for up to three days. Freezing leftovers is not recommended.
Serving Size
One serving is approximately 1 1/4 cups.
More Fat
Sauté the vegetables in extra virgin olive oil instead of the broth.
Additional Toppings
Fresh herbs, red pepper flakes, fresh ground pepper, nutritional yeast, extra virgin olive oil.
No Fusilli
Use another short-cut pasta.
No Canned Diced Tomatoes
Use fresh instead.
Ingredients
4 cups Vegetable Broth (divided)
1/2 Yellow Onion (finely chopped)
1 Carrot (small, peeled, finely chopped) 2 Garlic (large cloves, minced)
1 cup Chickpeas (cooked, rinsed)
3/4 cup Diced Tomatoes
1 tsp Italian Seasoning
1 tsp Sea Salt
1 cup Brown Rice Fusilli
1 cup Baby Spinach (chopped)