Herb and Chickpea Stew with Rice.
All made in one pan, in just about 30 minutes, and using good for us ingredients like chickpeas, turmeric, lemon, spinach, and plenty of fresh herbs. Finish each bowl off with steamed rice and a dollop of yogurt for a healthy, colorful meal.
Calories: 1441kcal
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
Instructions
- 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: 1441kcal