Chickpea, Spinach and Herb Stew

Chickpea, Spinach and Herb Stew

Chickpea, Spinach and Herb Stew

Prep Time:5 minutes Cook Time:25 minutes Total Time:30 minutes Servings: 4

A chickpea and spinach stew with turmeric, cayenne, lemon and plenty of fresh herbs.

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 pinch cayenne (optional)
  • 4 cups chicken broth (or vegetable broth)
  • 3 (14.5 counce) cans chickpeas, drained and rinsed
  • 1/2 teaspoon turmeric
  • 3 cups baby spinach, coarsely chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup dill, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon mint, chopped (optional)
  1. Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 7-9 minutes.
  2. Add the garlic and cayenne and cook until fragrant, about a minute.
  3. Add the broth, chickpeas, and turmeric and simmer for 10 minutes.
  4. Add the spinach, parsley, cilantro, dill, lemon juice and zest and cook until the spinach wilts, about a minute.
  5. Serve garnished with mint.

Option: Use kale or swiss chard instead of spinach. (If you use kale you can massage it before adding to the stew to make it more tender.)
Option: Use your favourite combo of herbs.
Option: Serve with cooked rice.
Option: Serve garnished with plain yogurt.

Nutrition Facts: Calories 582, Fat 15g (Saturated 1g, Trans 0), Cholesterol 7mg, Sodium 1138mg, Carbs 85g (Fiber 21g, Sugars 18g), Protein 29g

Nutrition by: Nutritional facts powered by Edamam

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