Greek-Inspired Chickpea Stew

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

1 head of garlic 3 large cloves, divided

3 tbsp / 45 ml extra virgin olive oil (or vegan stock for oil-free version)

1 large shallot 1 leek (or 2 large shallots)

thyme and / or rosemary

½ tsp black pepper

chilli flakes (optional) or chilli oil to finish

1½ tsp salt, adjust to taste

2 fresh or dry bay leaves

1 unwaxed lemon, peel and juice

800 g / 5 cups cooked chickpeas (2 cups dry*)

240 ml / 1 cup creamy** almond or oat milk

2 tbsp tahini (optional)

100 g / 3½ oz kale, chard or spinach (optional) or potatoes

Directions at lazycatkitchen.com

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