Description
This One-Pot Spinach Stew provides a balanced meal packed with nutrients such as Vitamin K, Vitamin A, and folate while being easy to prepare and clean up. The stew focuses on whole-food ingredients that support gut health, immune function, and overall well-being.
Ingredients
Scale
1 lb Fresh Spinach
2 tbsp Extra Virgin Olive Oil
1 medium Yellow Onio
4 cloves Garlic
1.5 cups Chickpeas or Lentils
4 cups Vegetable Broth (Low Sodium)
1 tsp Ground Cumi
1 tsp Ground Turmeric
1 tbsp Fresh Lemon Juice
Sea Salt to taste
Instructions
- Heat the Extra Virgin Olive Oil in a large heavy-bottomed pot over medium heat. Add the diced onions and cook until translucent. Add garlic in the last 60 seconds
- Stir in the cumin and turmeric, toasting for one minute
- Pour in the low-sodium vegetable broth and add chickpeas or lentils. Bring to a gentle simmer
- Add the fresh spinach in batches, stirring until wilted
- Turn off the heat, stir in the fresh lemon juice and a pinch of sea salt
Notes
For creaminess, stir in 1/4 cup of full-fat coconut milk at the end.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 4g
- Sodium: 120 mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg