Pregnancy Friendly Gluten Free Greek Lemon Chickpea Stew
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4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- Ā½ tsp ground cumin
- Ā¼ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 cups chicken broth
- Ā¾ tsp kosher salt, plus more to taste
- Ā¼ tsp black pepper
- 5 oz baby spinach
- 2 pasteurized eggs
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 3 tbsp fresh lemon juice (from about 1 Ā½ lemons)
- 1 tsp lemon zest
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6ā7 minutes.
- 2
Add the garlic, oregano, cumin, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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