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Lemony chickpea stew with spinach and feta
Ingredients
Utensils
knife, cutting board, grater, citrus press, sieve, pot, cooking spoon, immersion blender
How-To Videos
How to prepare garlic
How to chop herbs
How to cut an onion
Nutrition per serving
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!
Tags
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