Description
This Lemon Spinach Stew marries flavor with function, providing warmth and a zesty finish that boosts energy levels while being nutrient-dense.
Ingredients
Scale
10 ounces Fresh Baby Spinach
2 cups Chickpeas (Cooked)
2 tablespoons Extra Virgin Olive Oil
1/4 cup Fresh Lemon Juice
4 cloves Garlic (Minced)
1 medium Red Onion (Diced)
3 cups Vegetable Broth (Low Sodium)
1 teaspoon Ground Cumi
Sea Salt & Black Pepper to taste
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the diced red onion and sauté for five minutes until translucent. Add the minced garlic and ground cumin, stirring constantly for one minute until fragrant
- Pour in the cooked chickpeas and vegetable broth. Bring to a gentle boil, then reduce heat to low. Let it simmer for ten minutes
- Add the fresh baby spinach in handfuls, stirring gently until wilted, about two to three minutes
- Turn off heat. Stir in the fresh lemon juice and zest
- Taste and adjust seasoning with sea salt and black pepper. Ladle into bowls and serve
Notes
Use organic produce for the best nutritional benefits.
Store in an airtight glass container in the refrigerator for up to four days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg