Red Meat Allergy Friendly Mediterranean Chickpea Stew with Turmeric and Greens
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 ½ cups low-sodium vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 4 cups baby spinach or chopped kale, loosely packed
- 2 tbsp fresh lemon juice
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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