Greek Avgolemono Stew

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups vegetable broth (good quality recommended)
• 1 (15 ounce) can chickpeas, undrained
• 1/3 cup long-grain 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

Recipe

• 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.