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Persian Herb and Chickpea Stew with Rice
Ingredients
  • ¼ cup extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 cans (14 ounce) chickpeas, drained
  • kosher salt and pepper
  • 3 cloves garlic, minced or grated
  • 1 teaspoon ground turmeric
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons lemon zest
  • 3 to 4 cups low sodium vegetable broth
  • 2 tablespoons lemon juice
  • 2 cups baby spinach
  • ½ cup fresh cilantro, roughly chopped
  • ½ cup fresh parsley, roughly chopped
  • ¼ cup fresh dill, roughly chopped
  • 1 tablespoon chopped chives
  • 2 cups cooked basmati rice
  • plain Greek yogurt, for serving
  • fresh mint, for serving
Steps
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