Hearty Herb and Chickpea Stew with Rice

Pregnancy + Winter = Craving something warm, hearty, and healthy.

I’ve got you covered – even if you aren’t pregnant.

This quick and easy one pan 30 minute meal is the perfect weeknight winter dish. Finish each bowl off with a dollop of yogurt and brown rice for a healthy, colourful meal. This stew is not quite a soup – instead it’s slightly thicker, and is served over rice. It’s also served steaming hot, and made fresh with a very good amount of fresh herbs. So satisfying!

What I love so much about this dish is that it all starts and ends in the very same pan. First up, crisp the chickpeas. This is my favourite part, as it really gives the chickpeas some color, and of course additional crunch. To keep things extra flavorful (and healthier) there’s a dash of turmeric. There’s also red pepper flakes for a bit of heat. And lemon for a touch of acidity. Together they create the perfect combo.

The key with the chickpeas is to remove a handful after crippling them, to be used for topping, before adding in any liquids. Once you’ve removed some of the chickpeas, add in a little broth, some spinach, and all of the herbs – and voila.

Feel free to add more or less herbs – I added extra dill, because I am currently obsessed.

One more tip…you should definitely serve this with some Naan or Pita.

prep time 30 minutes cook time 20 minutes total time 50 minutes servings 6 calories 172 cal


  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 cans (14 ounce) chickpeas, drained
  • pinch of sea salt and pepper
  • 3 cloves garlic, minced or grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon crushed red pepper flakes
  • 3 teaspoons lemon zest
  • 3 cups low sodium vegetable broth
  • 2 cups baby spinach
  • 2 tablespoons lemon juice
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup fresh parsley, roughly chopped
  • 1/4 cup fresh dill, roughly chopped
  • 2 cups cooked basmati rice
  • 1/4 cup plain Greek yogurt, for serving
  • fresh mint, for serving


  1. Heat the olive oil in a large pot over medium heat. When the oil simmers, add the onion and cook 5 minutes until soft. Add the chickpeas and season with salt and pepper. Cook, stirring occasionally until he chickpeas begin to crisp, about 5 minutes. Add the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute.
  2. Carefully remove 1 cup of chickpeas and reserve for topping.
  3. To the pot, add 3 cups of broth and the lemon juice. Bring the mix to a simmer over medium/high heat, then reduce the heat to low. Stir in the spinach, cilantro, parsley, and dill, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. Taste, adjusting salt and pepper as needed.
  4. 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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