Chickpea Spinach Stew with Lemon and Dill
Ingredients
- 2 15 oz cans chickpeas, drained and rinsed
- 1/4 lb raw spinach (use your judgement here. More or less based on preference)
- 2 Tbs avocado oil
- 2 cups low sodium vegetable broth
- 1 white onion, diced
- 4 garlic cloves, diced
- 1/2 lemon, juiced
- 2 Tbs fresh dill, chopped
Preparation
Place the oil and onion in the bottom of a soup pot. Allow to cook for about 5 minutes.
Add the garlic and cook for another minute or so, until fragrant.
Add the chickpeas and veggie broth and cook on med low for about 10-15 minutes until chickpeas are tender.
Add raw spinach, fresh dill, and lemon, bring to a boil as you stir, then lower to a simmer for about 5 minutes.
Salt and pepper to taste. Enjoy!
