Half Baked Harvest · by Tieghan Gerard★ 4.4 (679)
Herb and Chickpea Stew with Rice.
NUTRITION · PER SERVING53M COOK
CAL 22%·PRO 61%
CARBS 56G50% OF CAL
11G FIBER12G SUGAR33G OTHER
FAT 14G28% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vibrant one-pan herb and chickpea stew with turmeric, lemon, spinach, and fresh herbs served over rice with yogurt. A healthy, colorful meal ready in 30 minutes.
mainbowlbeans🍲 stockpotgluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 53M
CAL 22%·PRO 61%
CARBS 56G50% OF CAL
11G FIBER12G SUGAR33G OTHER
FAT 14G28% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 33m
- Cook
- 20m
- Sodium
- 706mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 955mg
- Calcium
- 302mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 33M
- SODIUM
- 706MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.