A chickpea and spinach stew with turmeric, cayenne, lemon and plenty of fresh herbs.

Chickpea, Spinach and Herb Stew

ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 pinch cayenne (optional)
• 4 cups chicken broth (or vegetable broth)
• 3 (14.5 counce) cans chickpeas, drained and rinsed
• 1/2 teaspoon turmeric
• 3 cups baby spinach, coarsely chopped
• 1/4 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup dill, chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon mint, chopped (optional)

directions

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

Option: Use kale or swiss chard instead of spinach. (If you use kale you can massage it before adding to the stew to make it more tender.)
Option: Use your favourite combo of herbs.
Option: Serve with cooked rice.
Option: Serve garnished with plain yogurt.

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