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Persian Herb and Chickpea Stew with Rice
| 1/4 cup / 60 ml extra virgin olive oil | Heat oil, sauté onion | Add chickpeas, crisp 5 min | Add garlic, spices, zest, 1 min | Reserve 1 cup chickpeas, add broth & juice | Bring to boil, reduce to low | Stir in herbs, simmer 10-15 min | Adjust seasoning, thin if needed | Serve over rice with yogurt, mint |
| 1 yellow onion, chopped | ||||||||
| 2 cans (14 oz / 400 g each) chickpeas, drained | ||||||||
| kosher salt and pepper | ||||||||
| 3 cloves garlic, minced or grated | ||||||||
| 1 tsp ground turmeric | ||||||||
| 1/2 tsp crushed red pepper flakes | ||||||||
| 2 tsp lemon zest | ||||||||
| 3-4 cups / 720-960 ml low sodium vegetable broth | ||||||||
| 2 tbsp lemon juice | ||||||||
| 2 cups / 60 g baby spinach | ||||||||
| 1/2 cup / 15 g fresh cilantro, roughly chopped | ||||||||
| 1/2 cup / 15 g fresh parsley, roughly chopped | ||||||||
| 1/4 cup / 8 g fresh dill, roughly chopped | ||||||||
| 1 tbsp chopped chives | ||||||||
| 2 cups / 330 g cooked basmati rice | ||||||||
| plain Greek yogurt, for serving | ||||||||
| fresh mint, for serving |
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