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Ingredients
- 1.5 cups basmati rice
- 1 TB olive oil
- 1/4 cup olive oil
- 1 cup yellow onion, diced
- 2 (14 oz) cans chickpeas, drained
- Salt & black pepper, to taste
- 3 garlic cloves, minced
- 1 tsp ground turmeric
- 1/2 tsp crushed red pepper flakes
- 1 lemon, juiced and zested
- 1 (32 oz) box low sodium vegetable broth
- 4 oz fresh baby spinach
- 1/2 cup cilantro, chopped
- 1/2 cup parsley, chopped
- 1/4 cup dill, chopped
- 1 TB chives, chopped
- 4 Naan flatbread—To heat the Naan, preheat the oven to 400 degrees and place Naan on a baking sheet in the middle of oven and warm for 3 minutes
Directions
- Rinse the basmati rice in cold water. Combine rice with 2 1/4 cups water, 1 TB olive
oil and a pinch of salt in a medium pot. Stir once and bring to a boil over high heat. Cover, reduce heat to low and simmer for 10 minutes. Remove pan from heat and leave covered for 5 minutes. Remove lid and fluff with fork before serving.
- Heat 1/4 cup olive oil in a large pan over medium heat. Add the garlic and diced onions and cook until soft, about 5-8 minutes.
- Add the 2 drained cans of chickpeas, season with salt & pepper to taste. Cook stirring occasionally until the chickpeas begin to crisp, about 5-8 minutes. Add the turmeric, crushed red pepper flakes (based on desired spice preference), and lemon zest, stir to combine, and cook about 2 minutes.
- Add 3 cups vegetable broth, the juice of 1/2 lemon and bring the mixture to a boil, then reduce heat to low. Stir in the baby spinach, 1/2 cup chopped cilantro, 1/2 cup chopped parsley, 1/4 cup chopped dill, and 1 TB chopped chives, and simmer for 10 minutes until the spinach is wilted. Add salt and black pepper, to taste, as needed. Add as much of the remaining 1 cup vegetable broth to reach desired soup consistency.
- To serve, divide the cooked basmati rice among bowls and ladle stew over. Top with reserved chickpeas. Enjoy with warmed Naan flatbread.