Spinach Chickpea Herb (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups chicken stock (or veggie stock)
02 -
1 onion, finely chopped
03 -
1/2 teaspoon ground turmeric
04 -
3 cloves garlic, minced
05 -
3 cans (14.5 oz each) chickpeas, drained and washed
06 -
1 tablespoon olive oil
07 -
A small pinch of cayenne (optional)
→ Vegetables & Herbs
08 -
1/4 cup chopped dill
09 -
1/4 cup chopped cilantro
10 -
1/4 cup chopped parsley
11 -
1 tablespoon chopped mint (optional)
12 -
3 cups of roughly chopped baby spinach
→ Seasonings
13 -
1 teaspoon freshly grated lemon zest
14 -
2 tablespoons fresh lemon juice
# Instructions:
01 -
Warm up the oil in a big pan over medium heat. Toss in the onions and let them cook until they're soft, around 7-9 minutes.
02 -
Stir in the garlic and cayenne. Cook just until everything smells amazing, about 60 seconds.
03 -
Add in the stock, chickpeas, and turmeric. Let it gently bubble for about 10 minutes.
04 -
Stir in the spinach, parsley, dill, cilantro, lemon juice, and zest. Let it cook briefly until the spinach softens, which takes about a minute.
05 -
Finish by topping it with mint if you'd like, then serve.
# Notes:
01 -
You can swap spinach for chard or kale.
02 -
If using kale, rub it a little before cooking to soften it.
03 -
Use whatever herbs you like most.
04 -
Pair it with some cooked rice if you like.
05 -
Top it with plain yogurt to serve.