Lemon Chickpea Stew

Serves: 4-6

Prep Time: 10 minutes

Cook Time: 30 min

Ingredients

1 tablespoon of coconut oil

A bunch of spring onions, thinly slices

2 cloves of garlic, minced

A bunch of coriander, stalks chopped and leaves picked

2 teaspoons of ground turmeric

3 x 400g tins chickpeas, drained and rinsed or 2 x 660g jars

200ml hot vegetable stock

1 x 400ml tin coconut milk

1 unwaxed lemon, zested and cut in half

1 bag of baby spinach

To serve

Any extra herbs you like (I love mint and thai basil)

Basmati rice

Vegan yogurt (optional)

Instructions

Put a large saucepan over a medium heat, add the oil, spring onions, garlic, and coriander stalks. Cook for about 5 minutes, or until the spring onion is soft.

Add the turmeric powder and cook for a couple of minutes to toast and release the oils. Add the chickpeas, stock and coconut milk, the zest and juice of the lemon, and the squeezed lemon halves.

Bring to a boil and simmer over a low heat for 20 minutes, until the stew has thickened and is vividly yellow. Add in the spinach and turn off the heat, stirring until the spinach has wilted.

Serve with basmati rice, the herbs, and a scoop of coconut yogurt (if using). Enjoy!