Greek Lemon and Chickpea Stew

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

● 2 tablespoons extra-virgin olive oil
● 1 1⁄2 cups onion, diced
● 3 cloves garlic, minced
● 2 stalks celery, diced
● 1 bay leaf
● 8 cups of vegetable stock
● 1 can of chickpeas, drained and rinsed
● 1⁄2 cup brown rice, rinsed
● 2 cups of greens: Tuscan kale, Swiss chard, or spinach
● 2 tablespoon tahini
● 2 tablespoons miso
● 1⁄2 cup fresh lemon juice
● 1⁄4 cup fresh dill, roughly chopped

Instructions:

1. Sweat the Onion, Garlic, and Celery:
Heat a large pot or dutch oven over medium-high heat. Add the olive oil, and
swirl around the pan to coat. Add the diced onion and cook, stirring every so
often, until translucent, about 5 minutes. Add the garlic and celery and
continue to cook for another 3-4 minutes. Add the chickpeas, brown rice,
vegetable stock, and the bay leaf. Bring to a boil, and then reduce a simmer.
Let the stew simmer uncovered for 15-20 minutes, until the rice is tender.

2. Make the Tahini Miso Sauce:
Meanwhile, whisk together the miso and tahini in a small bowl until smooth.
Add the lemon juice and mix until smooth. Ladle in about a cup of the hot
broth and whisk together.

3. Add the Tahini Miso Sauce:
When the greens are done cooking, cut off the heat and stir in the tahini miso
sauce. Taste and season with salt and black pepper if needed.

4. Add the Greens:
Add the dill and stir once before ladling the soup into bowls. Enjoy with
homemade whole wheat croutons or a nice salad!