Easy Chickpea Spinach Stew (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1/2 teaspoon turmeric
02 - 1 pinch cayenne powder (if desired)
03 - 4 cups chicken or vegetable stock
04 - 3 (14.5 ounce) cans of chickpeas, rinsed and drained
05 - 1 onion, cut into small pieces
06 - 1 tablespoon olive oil
07 - 3 garlic cloves, minced

→ Vegetables & Herbs

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

→ Seasonings

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

# Instructions:

01 - Warm the olive oil in a big pan over medium heat. Toss in the onion and stir until it softens, about 7-9 minutes.
02 - Mix in the garlic and sprinkle in the cayenne. Stir until you can smell them, about 1 minute.
03 - Pour in the broth, chickpeas, and turmeric. Let it gently bubble for around 10 minutes.
04 - Toss in the spinach, parsley, dill, cilantro, lemon juice, and zest. Cook while stirring until the spinach softens, about 1 minute.
05 - Top it with mint leaves before enjoying.

# Notes:

01 - Try using Swiss chard or kale instead of spinach.
02 - Tenderize kale by massaging it ahead of time.
03 - Pick whatever herbs you like best.
04 - Pair it with rice on the side.
05 - Serve with a dollop of plain yogurt for garnish.

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