Vegetarian Gluten Free Greek Lemon Chickpea Stew

Total time50 min

Prep time15 min

Cook time35 min

4.7

(8)

Vegetarian Gluten Free Greek Lemon Chickpea Stew

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!