Lately I’ve been trying to simplify my lunches by making large dinners at the beginning of the week and then reheating the leftovers. This chickpea and spinach stew is something I adapted from a Weight Watchers recipe, and it’s perfect for simple, hearty summer eating. You could easily add zucchini, mushrooms or any number of other veggies! I like to eat it with a nice, thick slice of crusty sourdough bread and some Cholula hot sauce drizzled on top. You could also spoon it over brown rice or quinoa—it’s a very flexible dish.