Adapted from: Tieghan Gerard
Serves: 5
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients:
1.5 cup dried rice
1/4 cup olive oil
1 yellow onion, chopped
2 cans (400 g / 14 oz) chickpeas, drained
salt & pepper to taste
3 cloves garlic
2 tsp lemon zest (about 1 lemon)
1/2 tsp crushed red chilli flake
1/2 tsp dried mustard
1/2 tsp dried ginger
1-2 pinches paprika
720 ml (3 cups) vegetable broth
1 lemon, juiced (use above lemon, about 2 tbsp)
100 g (3 cups) fresh spinach
1 cup fresh parsley, roughly chopped
10 g (1/4 cup) fresh dill, large stems removed
1 tbsp fresh chives, chopped
1/2 cup mint, roughly chopped (divided)
Greek yoghurt, for serving
These chickpeas give a ‘hot meal on a cold day’ vibe filled with herbs and greens, which compliments the ever-present strength of the lemon and heat of the chilli flake. A cool dollop of Greek yoghurt adds more tang and contrasts the hearty stew, cooling the effect of the spice.
I love this recipe because it is light, yet filling and cool yet with heat.
The original recipe called for 1/2 cup parsley and 1/2 cup cilantro / coriander leaf. But you know me by now—'there shall be no coriander’. Do with this information what you wish! Make it DF and vegan by skipping the yoghurt.
Ingredients:
1.5 cup dried rice
1/4 cup olive oil
1 yellow onion, chopped
2 cans (400 g / 14 oz) chickpeas, drained
salt & pepper to taste
3 cloves garlic
2 tsp lemon zest (about 1 lemon)
1/2 tsp crushed red chilli flake
1/2 tsp dried mustard
1/2 tsp dried ginger
1-2 pinches paprika
720 ml (3 cups) vegetable broth
1 lemon, juiced (use above lemon, about 2 tbsp)
100 g (3 cups) fresh spinach
1 cup fresh parsley, roughly chopped
10 g (1/4 cup) fresh dill, large stems removed
1 tbsp fresh chives, chopped
1/2 cup mint, roughly chopped (divided)
Greek yoghurt, for serving
Directions:
1. Cook rice and set aside, keeping it warm.
2. Heat a large pot over medium heat and add the olive oil. Once hot, add onion and cook until soft (5 minutes).
3. Carefully add the chickpeas and season with salt and pepper, stirring occasionally until chickpeas are crisp (5 minutes).
4. Add the garlic, lemon zest, crushed red chilli flake, dried mustard, dried ginger, and paprika, cooking until garlic is fragrant.
5. Add 720 ml (3 cups) vegetable broth, lemon juice, and season with salt. Bring to a boil and reduce to low heat.
6. Stir in the spinach, parsley, dill, chives, and half the mint, and simmer until the spinach is wilted (10-15 minutes).
7. Serve the stew over rice and top with Greek yoghurt and the remaining fresh mint.
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