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Persian Herb and Chickpea Stew with Rice

Tieghan, Half Baked Harvest
  • 53 minutes
  • Serves

INGREDIENTS

2 cups

Baby spinach

2 cans

Chickpeas

1 tbsp

Chives

1/2 cup

Cilantro, fresh

1/4 cup

Dill, fresh

3 cloves

Garlic

2 tsp

Lemon, zest

1

Mint, fresh

1/2 cup

Parsley, fresh

1

Yellow onion

3 cups

Vegetable broth, low sodium

2 tbsp

Lemon juice

2 cups

Basmati rice, cooked

1

Kosher salt and pepper

1/2 tsp

Red pepper flakes

1 tsp

Turmeric, ground

1/4 cup

Olive oil, extra virgin

1

Greek yogurt, plain