Persian Herb & Bean Stew with Chickpeas

1. Heat a large sauce on med-high heat, add oil (optional). Add onions and garlic and sauté until translucent and begins to brown, splash a bit of water if needed.
2. Add Chickpeas, lemon juice, and 1 liter of water until covered with water and bring to a slow simmering boil.
3. Lower heat and add half of the fresh chopped parsley and coriander and baby spinach and dried spices, stirring often.
4. Simmer on low-medium heat for roughly 30 minutes until the stew thickens and water evaporates.
5. Just before serving, stir through remaining fresh chopped herbs and green onion spinach and cook until wilted.

Remove from heat and serve.

Serve with rice.

Make it Wicked:

• Add 1 block of tofu, cubed at the end for a meatier – higher protein boost.
• Add Wicked amazeballs, Plant Chef burgers broken up or Beyond burgers for the plant meat at the beginning for a meatier consistency.