Egyptian Spinach and Chickpea Stew

local_grocery_store Ingredients

• 2 tablespoons Olive oil, divided
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1/2 teaspoon Ground turmeric
• 1/4 teaspoon Ground cinnamon
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 cups Vegetable broth
• 1 can Canned chickpeas, drained and rinsed
• 8 cups Fresh spinach, chopped
• 1 tablespoon Lemon juice
• 1/4 cup Fresh cilantro, chopped
• 1/4 cup Fresh parsley, chopped
• 1/4 cup Greek yogurt, for serving
• 4 Pita bread, for serving

restaurant_menu Method

1. 1.In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. 2.Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
3. 3.Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.Pour in the vegetable broth and bring to a simmer.
5. 5.Add the drained and rinsed chickpeas to the pot. Cook for 10 minutes, stirring occasionally.
6. 6.Add the chopped spinach to the pot and cook for an additional 5 minutes, or until the spinach has wilted.
7. 7.Stir in the lemon juice, fresh cilantro, and fresh parsley. Taste and adjust the seasoning if needed.
8. 8.To serve, ladle the stew into bowls and garnish with a dollop of Greek yogurt. Serve with warm pita bread on the side.
9. 9.Enjoy your delicious Egyptian Spinach and Chickpea Stew!

lightbulb_outline Tips

• chevron_rightIf you prefer a spicier stew, you can add a pinch of cayenne pepper or red pepper flakes.
• chevron_rightFeel free to add other vegetables like diced carrots or bell peppers for extra color and texture.
• chevron_rightServe the stew over a bed of cooked couscous or rice for a heartier meal.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightDon't forget to squeeze some fresh lemon juice over the stew before serving for an extra burst of tanginess.