Chickpea Spinach Stew (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 cups veggie or chicken broth
02 - 3 cans (14.5 ounces each) chickpeas, drained and rinsed
03 - 1 onion, chopped up small
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon ground turmeric
06 - 3 garlic cloves, minced
07 - A sprinkle of cayenne (optional)

→ Vegetables & Herbs

08 - 1/4 cup fresh mint, chopped (optional)
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup fresh dill, chopped
11 - 1/4 cup fresh cilantro, chopped
12 - 3 cups baby spinach, roughly chopped

→ Seasonings

13 - 1 teaspoon grated lemon peel
14 - 2 tablespoons freshly squeezed lemon juice

# Instructions:

01 - Warm the oil in a big pot on medium heat. Toss in the onions and stir occasionally for about 7-9 minutes until soft.
02 - Stir in the garlic and a pinch of cayenne. Cook briefly, about a minute, until you smell the garlic.
03 - Pour in the broth. Add chickpeas and turmeric, then let it gently cook for 10 minutes.
04 - Mix in the spinach, lemon juice, zest, parsley, dill, and cilantro. Cook another minute or so until the spinach wilts.
05 - Before serving, sprinkle with mint as a garnish.

# Notes:

01 - Try kale or chard instead of spinach.
02 - If using kale, give it a quick massage to soften it before cooking.
03 - Switch up the herbs to match your taste.
04 - Serve this dish with a side of rice.
05 - Plain yogurt makes a nice garnish on top.

Back