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4 servings
22 min active time
43 min total time
4.0 (3 votes)
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Original
1⁄4 cup | |
1 diced | |
24 oz | |
to taste | |
3 minced | |
1 tsp | |
1⁄2 tsp | |
3 1⁄2 cups | |
2 tsp | |
2 cups chopped | |
1⁄2 cup chopped | |
1⁄2 cup chopped | |
1⁄4 cup chopped | |
2 cups cooked | |
to taste |
Amount per serving
Daily %
Calories
792
40%
Total Fat
22 g
28%
Cholesterol
6.0 mg
2%
Sodium
1257 mg
55%
Total Carbohydrates
128 g
47%
Fiber
16 g
57%
Total Sugar
14 g
Proteins
25 g
50%
Calcium
237 mg
18%
Iron
5.5 mg
31%
Potassium
825 mg
18%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 11. 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.
- 22. Carefully remove 1 cup of chickpeas and reserve for topping, only if desired.
- 33. 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.
- 44. To serve, divide the rice among bowls and ladle the stew overtop. Top with yogurt, the reserved chickpeas, and fresh mint.
Published by Callan Curtis