Herb Spinach Chickpea Stew (Print Version)

# Ingredients:

→ Main Ingredients

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

→ Vegetables & Herbs

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

→ Seasonings

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

# Instructions:

01 - Warm the oil in a big pot over medium heat. Toss in the onions and let them soften, which should take around 7-9 minutes.
02 - Stir in the garlic and cayenne, letting them cook for a minute until you smell the garlic.
03 - Pour in the broth, chickpeas, and turmeric. Let it all gently cook together for about 10 minutes.
04 - Mix in the spinach, parsley, cilantro, dill, lemon juice, and zest. Cook just until the spinach wilts—this won’t take long.
05 - Top it off with some mint before serving.

# Notes:

01 - Switch out spinach with kale or swiss chard.
02 - If you use kale, rub it a little between your fingers before cooking to make it softer.
03 - Feel free to use the herbs you like best.
04 - Serve alongside some cooked rice.
05 - You can also top it with plain yogurt when serving.

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