Chickpea Spinach Herb Stew (Print Version)

# Ingredients:

→ Base

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

→ Greens and 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)

→ Finishing

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

# Instructions:

01 - Heat oil in large saucepan over medium heat. Cook onions until tender, 7-9 minutes.
02 - Add garlic and cayenne, cooking until fragrant, about 1 minute.
03 - Add broth, chickpeas, and turmeric. Simmer for 10 minutes.
04 - Add spinach, herbs, lemon juice and zest. Cook until spinach wilts, about 1 minute.
05 - Garnish with mint if desired.

# Notes:

01 - Can substitute kale or swiss chard for spinach
02 - Can be served with cooked rice
03 - Optional to garnish with plain yogurt
04 - Herbs can be adjusted to preference

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