Lemony Chickpea and Greens Stew with Fresh Herbs

Name: Lemony Chickpea and Greens Stew with Fresh Herbs
Cook time: 35 min
Yield: 4
Ingredients: 3 tablespoons olive oil; 1 medium, diced yellow onion; 4 minced garlic cloves; 1.5 teaspoons ground cumin; 1 teaspoon smoked paprika; 0.25 teaspoon red pepper flakes; 14 oz can canned diced tomatoes; 30 oz (two 15 oz cans), drained and rinsed canned chickpeas; 3 cups vegetable broth; 4 cups, stems removed and leaves chopped lacinato kale; 2 cups baby spinach; 1 large, zested and juiced lemon; 0.5 cup, roughly chopped fresh flat-leaf parsley; 0.25 cup, roughly chopped fresh dill; 1 teaspoon, plus more to taste salt; 0.5 teaspoon black pepper; 0.5 cup, crumbled (optional, for serving) feta cheese

35 min4 servingsAI generated by Ocak

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This cozy one-pot stew brings together hearty chickpeas and tender greens in a fragrant, herb-bright broth. A generous squeeze of lemon and a handful of fresh parsley and dill at the end give the dish a vibrant lift that balances the warmth of cumin and garlic. It comes together in under 45 minutes and is satisfying enough to stand on its own or served alongside crusty bread.

Ingredients

4 servings

Pantry

3 tablespoons olive oil
1 teaspoon, plus more to taste salt

Produce

1 medium, diced yellow onion
4 minced garlic cloves
0.25 teaspoon red pepper flakes
14 oz can canned diced tomatoes
2 cups baby spinach
0.5 teaspoon black pepper

Other

1.5 teaspoons ground cumin
1 teaspoon smoked paprika
30 oz (two 15 oz cans), drained and rinsed canned chickpeas
3 cups vegetable broth
4 cups, stems removed and leaves chopped lacinato kale
1 large, zested and juiced lemon
0.5 cup, roughly chopped fresh flat-leaf parsley
0.25 cup, roughly chopped fresh dill
0.5 cup, crumbled (optional, for serving) feta cheese

Steps

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5 min timer
2
Add the minced garlic, cumin, smoked paprika, and red pepper flakes. Stir constantly and cook for 1 minute until fragrant.
1 min timer
3
Pour in the canned diced tomatoes with their juices. Stir to combine and cook for 2 minutes, scraping up any bits from the bottom of the pot.
2 min timer
4
Add the drained chickpeas and vegetable broth. Stir well, increase heat to medium-high, and bring the mixture to a gentle boil.
5 min timer
5
Reduce heat to medium-low and simmer uncovered for 10 minutes to allow the flavors to meld and the broth to reduce slightly.
10 min timer
6
Add the chopped kale to the pot and stir to submerge it in the broth. Cook for 5 minutes until the kale is tender but still vibrant green.
5 min timer
7
Stir in the baby spinach and cook for 1 to 2 minutes until just wilted.
2 min timer
8
Remove the pot from heat. Stir in the lemon zest, lemon juice, chopped parsley, and chopped dill. Season with salt and black pepper to taste.
9
Ladle the stew into bowls and top with crumbled feta cheese if desired. Serve immediately with crusty bread on the side.