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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A classic Greek dish from a vegetarian minute meals cookbook. Delicious, easy and fast. Serve with a simple tomato and feta salad. Use a top-quality broth if you can. As written it turns out like a soupy-ish stew. P. I like to cook the stew long enough so the eggs coagulate, so I would personally simmer for about 5 minutes after adding eggs. Ingredients:
4 cups vegetable broth (good quality recommended) |
1 (15 ounce) can chickpeas, undrained |
1/3 cup long-grain white rice |
1/2 cup onion, chopped small |
1 stalk celery, chopped (optional) |
1 cup carrot, shredded |
2 eggs |
2 -3 tablespoons fresh lemon juice (or more) |
1 (5 ounce) bag baby spinach |
salt and pepper, to taste |
Directions:
1. Combine vegetable broth, chickpeas with liquid, rice and onions in large saucepan. Cover and bring to a boil over high heat.
2. Stir in the carrots and reduce the heat so that the liquid boils gently. Cover and cook until the rice is tender but slightly firm to the bite, about 10-15 minutes.
3. Meanwhile, beat the eggs in a small bowl, add lemon juice and stir to combine.
4. Ladle 1/2 cup of the hot liquid from the stew into the eggs and stir. Still stirring, slowly pour the egg-lemon broth mixture into the stew. Reduce heat to low.
5. Add the spinach and stir until wilted. Serve immediately.
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