Chickpea Spinach Herb Stew (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 1 onion, diced
03 - 3 cloves garlic, chopped
04 - 1 pinch cayenne (optional)
05 - 4 cups chicken broth (or vegetable broth)
06 - 3 (14.5 ounce) cans chickpeas, drained and rinsed
07 - 1/2 teaspoon turmeric

→ Vegetables & Herbs

08 - 3 cups baby spinach, coarsely chopped
09 - 1/4 cup parsley, chopped
10 - 1/4 cup cilantro, chopped
11 - 1/4 cup dill, chopped
12 - 1 tablespoon mint, chopped (optional)

→ Seasonings

13 - 2 tablespoons lemon juice
14 - 1 teaspoon lemon zest

# Instructions:

01 - Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 7-9 minutes.
02 - Add the garlic and cayenne and cook until fragrant, about a minute.
03 - Add the broth, chickpeas, and turmeric and simmer for 10 minutes.
04 - Add the spinach, parsley, cilantro, dill, lemon juice and zest and cook until the spinach wilts, about a minute.
05 - Serve garnished with mint.

# Notes:

01 - Use kale or swiss chard instead of spinach
02 - If using kale, massage it before adding to make it more tender
03 - Use your favorite combination of herbs
04 - Serve with cooked rice
05 - Serve garnished with plain yogurt

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