The most allergy-friendly stew known to humankind
- 2 tablespoons of olive oil
- 1 red onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon of poultry seasoning
- 1/2 teaspoon of dried dill
- 1/4 teaspoons red pepper flakes
- 2 15 oz. cans of chickpeas, drained and rinsed
- zest and juice of 1 lemon (about 2 tablespoons of lemon juice)
- 4 cups of vegetable broth
- Salt and pepper to taste
- 1 tablespoon of chopped parsley (optional topping)
- Chop red onion, carrots and celery. Heat olive oil in a large stock pot until oil is shimmering and add veggies. Sauté veggies until soft, about 5 minutes.
- Add poultry seasoning, dried dill, and red pepper flakes. Then, drain and rinse the 2 cans of chickpeas and add to the large stockpot. Add lemon zest.
- Add vegetable broth and simmer for 30 minutes on medium heat. Once done simmering, add salt, pepper, and lemon juice. Remove from heat.
- Take 2 cups of stew and add to a blender. Purée the mixture before adding it back to the large stock pot. Stir until purée is fully incorporated into the stew.
- Top with chopped parsley and/or a sprinkle of dried dill alongside some sliced bread. Enjoy!
*Pro-tip: make sure you salt and pepper your soup after it’s done simmering. Turns out, boiling chickpeas with salt can make them hard while adding salt after keeps them beautifully soft.
*I got the inspiration for this recipe from Akis Petretzikis, a Greek chef with a lot of really great Greek recipes. His version is here.