Herb and Chickpea Stew with Rice.

• servings: 6 servings
• active time: 33 minutes
• total time: 53 minutes

Ingredients

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

• Calories: 1441 kcal