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Lemony chickpea stew with spinach and feta

Lemony chickpea stew with spinach and feta

Based on 42 ratings
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"This recipe screams early spring! If you also can't wait for the grey, cold, wet winter to be over, this bright and fresh chickpea stew is a perfect start to spring. You can serve it with chili oil if desired, or add more veggies. We went with frozen spinach to keep it quicker and more affordable."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
240 g
canned chickpeas
600 ml
vegetable broth
½
lemon
10 g
dill
100 g
feta cheese
150 g
spinach (frozen)
1
onion
1 clove
garlic
2 tbsp
olive oil
salt
pepper
MetricImperial

Utensils

knife, cutting board, grater, citrus press, sieve, pot, cooking spoon, immersion blender

How-To Videos

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Nutrition per serving

Cal470
Fat28 g
Protein18 g
Carb40 g
  • Step 1/ 3

    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.
    • 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

    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.
    • 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

    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.
    • 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!

    Lemony chickpea stew with spinach and feta

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