Red Meat Allergy Friendly Gluten Free Greek Lemon Chickpea Stew

Total time50 min

Prep time15 min

Cook time35 min

4.7

(8)

Red Meat Allergy Friendly Gluten Free Greek Lemon Chickpea Stew

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Ingredients

4 servings

3 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tsp dried oregano
½ tsp ground cumin
¼ tsp red pepper flakes
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
3 cups chicken broth
¾ tsp kosher salt, plus more to taste
¼ tsp black pepper
5 oz baby spinach
2 pasteurized eggs
3 tbsp fresh lemon juice (from about 1 ½ 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 6–7 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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