MINDful Cooking: Greek Lemon and Chickpea Stew Recipe for Brain Health

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often more affordable and convenient.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water can be used if broth is unavailable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley can be a cost-effective alternative.

Start by heating a Dutch oven or deep pot over medium-high heat with a couple tablespoons of olive oil.

Dice the onion by cutting off the bottom and leaving the root end to make peeling easier. Cut vertically and then at an angle to create cubes.

Add the diced onion to the pot and sauté until translucent, about 2-3 minutes.

While the onion cooks, chop garlic and prepare to add it after the onions are translucent.

Add the garlic to the pot and stir to combine with the onions.

Season the mixture lightly with about half a teaspoon of salt and less pepper, stirring well.

Next, chop the celery into strips and then dice it, adding it to the pot after the garlic has been added.

Stir the celery into the pot and cook for a couple more minutes until it starts to look translucent.

Add diced carrots to the pot and stir to combine with the other vegetables.

Add diced potatoes to the pot and stir for about 3 minutes.

Add 8 cups of vegetable stock to the pot and stir to incorporate the seasoning.

Add 1/2 cup of brown rice and the soaked chickpeas to the pot, stirring well.

Cover the pot and bring the mixture to a boil, then reduce the heat to low and simmer for 45-60 minutes until the chickpeas are tender.

Once cooked, stir in lemon juice and lemon zest, and adjust seasoning with salt and black pepper to taste.

Remove bay leaves before serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary