Name: Herb Chickpea Stew
Prep time: 15 min
Cook time: 37 min
Total time: 53 min
Yield: 6 servings
Ingredients: 0.25 cup extra virgin olive oil; 1 null yellow onion, chopped (chopped); 2 can chickpeas, drained (drained); 1 pinch kosher salt (to taste); 1 pinch black pepper (to taste); 3 clove garlic cloves (minced or grated); 1 tsp ground turmeric; 0.5 tsp red pepper flakes; 2 tsp lemon zest; 3 cup vegetable broth (low sodium); 2 tbsp lemon juice; 2 cup baby spinach; 0.5 cup fresh cilantro (roughly chopped); 0.5 cup fresh parsley (roughly chopped); 0.25 cup fresh dill (roughly chopped); 1 tbsp fresh chives (chopped); 2 cup basmati rice (cooked); 1 handful plant based yogurt (plain); 1 handful fresh mint leaves

Herb Chickpea Stew

This aromatic Persian-inspired stew is a vibrant blend of protein-packed chickpeas, earthy turmeric, and a mountain of fresh spring herbs. Quick to prepare in a single pan, it features crispy spiced chickpeas and tender baby spinach, served over fluffy basmati rice with a cooling dollop of dairy-free yogurt.

Instructions

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1

Heat the extra virgin olive oil (0.25 cup) in a large pot over medium heat. Sauté the yellow onion, chopped (1) until soft.
2

Stir in the chickpeas, drained (2 can) and season with kosher salt (1 pinch) and black pepper (1 pinch). Cook until the chickpeas begin to crisp.
3

Add the garlic cloves (3 clove), ground turmeric (1 tsp), red pepper flakes (0.5 tsp), and lemon zest (2 tsp). Cook until the garlic is fragrant.
4

Carefully remove one cup of the crispy chickpeas and set aside for topping.
5

Pour in the vegetable broth (3 cup) and lemon juice (2 tbsp). Stir in the baby spinach (2 cup), fresh cilantro (0.5 cup), fresh parsley (0.5 cup), fresh dill (0.25 cup), and fresh chives (1 tbsp). Simmer until the spinach is wilted and the stew is fragrant.
6

Ladle the stew over bowls of basmati rice (2 cup). Garnish with a dollop of plant based yogurt (1 handful), the reserved chickpeas, and fresh mint leaves (1 handful).