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1/4 cup extra virgin olive oil

1 yellow onion, chopped

2 cans (14 ounce) chickpeas, drained

3 cloves garlic, minced or grated

1 ½  Tbsp Awesome Onion Soup spice from Milford Spice

1/2 teaspoon crushed red pepper flakes

2 teaspoons lemon zest

4 cups low sodium vegetable broth

2 tablespoons lemon juice

2 cups baby spinach

1/2 cup fresh cilantro, roughly chopped

1/2 cup fresh parsley, roughly chopped

1/4 cup fresh dill, roughly chopped

1 tablespoon chopped chives

2 cups cooked basmati rice

plain plant based Greek yogurt, for serving

fresh mint, for serving





Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the chickpeas and season with ½ Tbsp of the Awesome Onion Soup spice. Cook, stirring occasionally until he chickpeas begin to crisp, about 5 minutes. Add the garlic, crushed red pepper, lemon zest, and the 1 Tbsp of the Awesome Onion Soup spice, and cook until the garlic is fragrant, about 1 minute. 


Carefully remove 1 cup of chickpeas and reserve for topping, only if desired. 


To the chickpeas, add 4 cups broth, the lemon juice, and season with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Stir in the spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. Taste, adjusting salt and pepper as needed. 


To serve, divide the rice among bowls and ladle the stew overtop. Top with yogurt, the reserved chickpeas, and fresh mint.

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