Three-Bean Chili with Spring Pesto -Adapted from Real Simple Magazine
-1 small yellow onion, chopped
-2 carrots, diced
-1 14.5-ounce can diced tomatoes, including liquid
-Kosher salt and pepper
-1 15.5-ounce can chickpeas, rinsed and drained
-1 15.5-ounce can cannellini beans, rinsed and drained
-1 15.5-ounce can kidney beans, rinsed and drained
-zest from 1/2 lemon
-red pepper flakes
-2 cups water or chix broth
-2 cloves garlic, finely chopped or blended with food processor
-3 tablespoons pine nuts, chopped or blended with food processor
-1 cup fresh flat-leaf parsley, chopped or blended with food processor
Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and red pepper flakes and cook until tender, about 5 minutes. Stir in the tomatoes and their liquid, 2 cups water I used chicken broth, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil. Add the chickpeas and beans and cook until heated through, about 3 minutes and then add lemon zest. Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl or combine all ingredients and process in a blender. Divide the chili among individual bowls and top with the pesto.
I served this with a side of cibatta slathered with the artichoke dip from our St. Patty's Day celebration and broiled with parmesan cheese on top.