Flavorful Chickpea Spinach Stew (Print Version)
# Ingredients:
→ Core Components
01 -
1 tbsp extra virgin olive oil
02 -
1 chopped onion
03 -
3 garlic cloves, minced
04 -
1 tiny bit of cayenne (skip if you want)
05 -
4 cups stock from chicken (or veggie stock)
06 -
3 cans (14.5 oz each) garbanzo beans, washed and drained
07 -
1/2 tsp yellow turmeric powder
→ Greens & Fresh Herbs
08 -
3 cups roughly cut baby spinach
09 -
1/4 cup fresh parsley, finely cut
10 -
1/4 cup fresh cilantro, finely cut
11 -
1/4 cup snipped dill
12 -
1 tbsp chopped fresh mint leaves (if you like)
→ Flavor Enhancers
13 -
2 tbsp fresh squeezed lemon juice
14 -
1 tsp grated lemon peel
# Instructions:
01 -
Warm oil in your big pot over medium flame, toss in diced onions and let them soften for about 7-9 minutes.
02 -
Toss in minced garlic and cayenne, then cook just until you smell their aroma, around 60 seconds.
03 -
Pour in your stock, add garbanzo beans and turmeric, then let everything bubble gently for 10 minutes.
04 -
Throw in spinach, parsley, cilantro, dill, plus lemon juice and peel, then stir until spinach softens, about a minute.
05 -
Top with a sprinkle of mint before eating.
# Notes:
01 -
Swap spinach for kale or swiss chard if you want
02 -
Rub kale with your fingers first if you're using it to make it softer
03 -
Mix and match herbs based on what you like
04 -
Goes great with a side of rice
05 -
Try adding a dollop of plain yogurt on top