Persian Herb and Chickpea Stew with Rice

• 1/4 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
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons lemon zest
• 3-4 cups low sodium vegetable broth
• 2 tablespoons lemon juice
• 2 cups baby spinach
• 1/2 cup fresh cilantro, roughly chopped
• 1/2 cup fresh parsley, roughly chopped
• 1/4 cup fresh dill, roughly chopped
• 1 tablespoon chopped chives
• 2 cups cooked basmati rice

plain Greek yogurt, for serving

fresh mint, for serving

1. 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the chickpeas and season with salt and pepper. Cook, stirring occasionally until he chickpeas begin to crisp, about 5 minutes. Add the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute.
2. 2. Carefully remove 1 cup of chickpeas and reserve for topping, only if desired.
3. 3. To the chickpeas, add 3 cups broth, the lemon juice, and season with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Stir in the spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. Taste, adjusting salt and pepper as needed. If you would like a thinner consistency, add the remaining 1 cup broth.
4. 4. To serve, divide the rice among bowls and ladle the stew overtop. Top with yogurt, the reserved chickpeas, and fresh mint.