Persian Herb & Bean Stew with Chickpeas

Step 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.

Step 2

Add Chickpeas, lemon juice, and 1 liter of water until covered with water and bring to a slow simmering boil.

Step 3

Lower heat and add half of the fresh chopped parsley and coriander and baby spinach and dried spices, stirring often.

Step 4

Simmer on low-medium heat for roughly 30 minutes until the stew thickens and water evaporates.

Step 5

Just before serving, stir through remaining fresh chopped herbs and green onion spinach and cook until wilted.

Step 6

Add 1 block of tofu, cubed at the end for a meatier – higher protein boost.

Step 7

Add Wicked amazeballs, Plant Chef burgers broken up or Beyond burgers for the plant meat at the beginning for a meatier consistency.