Recipe by Kumquat the Cat's friend
Posted this because of a to-die-for soup I recently made (see Sage's Soupa Avgolemono), converted into a stew. 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.S. I like to cook the stew long enough so the eggs coagulate, so I would personally simmer for about 5 minutes after adding eggs.
Top Review by Laughing in the Kitchen
I really liked this recipe. Came together quickly and was tasty. I think adding some feta directly to the soup added the extra flavor I was looking for. Thanks for sharing!
- 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 See How It's Made
- Combine vegetable broth, chickpeas with liquid, rice and onions in large saucepan. Cover and bring to a boil over high heat.
- 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.
- Meanwhile, beat the eggs in a small bowl, add lemon juice and stir to combine.
- 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.
- Add the spinach and stir until wilted. Serve immediately.