1 Tbs olive oil
¼ cup extra-virgin olive oil
1 medium white onion, chopped
2 carrots, diced
2 cups fresh spinach
1 ½ + ¼ tsp Sea salt
½ + 1/8 tsp Pepper
1 15.5 oz can chickpeas, drained and rinsed
1 15.5 oz can cannellini beans, drained and rinsed
1 15.5 oz can kidney beans, drained and rinsed
2 clove garlic, minced
4 Tbs pine nuts toasted and chopped
1 cup packed cilantro, chopped
In a large saucepan heat 1 Tbs olive oil in large saucepan over medium-high heat. Add onion and carrots and cook
until tender, about 5 mins. Add spinach and cook until wilted.
Add 2 cups water, 1 ½ tsp salt and ½ tsp pepper and bring to boil. Add chickpeas and beans and cook until heated
through, about 3 mins.
In a small bowl, mix together garlic, pine nuts, cilantro, extra-virgin olive oil, ¼ tsp salt and 1/8 tsp pepper.
Divide chili into bowls and top with cilantro pesto.