Herb and Chickpea Stew with Rice.
6 servings
servings33 minutes
active time53 minutes
total timeIngredients
1/4 cup extra virgin olive oil
1 yellow onion, chopped
2 cans (14 ounce) chickpeas, drained
kosher salt and pepper
3 cloves garlic, minced or grated
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
2 teaspoons lemon zest
3-4 cups low sodium vegetable broth
2 tablespoons lemon juice
2 cups baby spinach
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh parsley, roughly chopped
1/4 cup fresh dill, roughly chopped
1 tablespoon chopped chives
2 cups cooked basmati rice
plain Greek yogurt, for serving
fresh mint, for serving
Directions
1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the chickpeas and season with salt and pepper. Cook, stirring occasionally until he chickpeas begin to crisp, about 5 minutes. Add the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute. 2. Carefully remove 1 cup of chickpeas and reserve for topping, only if desired. 3. To the chickpeas, add 3 cups broth, the lemon juice, and season with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Stir in the spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. Taste, adjusting salt and pepper as needed. If you would like a thinner consistency, add the remaining 1 cup broth.4. To serve, divide the rice among bowls and ladle the stew overtop. Top with yogurt, the reserved chickpeas, and fresh mint.
Nutrition
Serving Size
-
Calories
1441 kcal
Total Fat
-
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
-
Total Carbohydrate
-
Dietary Fiber
-
Total Sugars
-
Protein
-
6 servings
servings33 minutes
active time53 minutes
total time