Lemony chickpea stew with spinach and feta

Step 1/ 3

• 150 g spinach (frozen)
• ½ lemon
• 1 onion
• 1 clove garlic
• 10 g dill
• 240 g canned chickpeas

• knife
• cutting board
• grater
• citrus press
• sieve

Take frozen spinach out and set it aside to defrost. Zest, halve, and juice lemon. Finely chop onion, and grate garlic. Chop dill. Drain and rinse chickpeas.

Step 2/ 3

• 2 tbsp olive oil
• 600 ml vegetable broth
• 50 g feta cheese
• salt
• pepper

• pot
• cooking spoon

Heat olive oil in a pot over medium-high heat. Add onion and garlic, fry for approx. 2 min. Add chickpeas, vegetable broth, and half of the feta cheese, and cook for approx. 10 min. Season with salt and pepper.

Step 3/ 3

• 50 g feta cheese

• immersion blender

Turn the heat down to low. With an immersion blender, purée about half of the chickpeas and feta. Bring heat back up to high, and add spinach, lemon zest, and juice. Cook for another approx. 2–4 min. until slightly thickened. Add dill and season again to taste. Serve with remaining feta, more dill, and lemon zest if desired.

Enjoy your meal!