Greek Avgolemono Stew
- Ready In:
- 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
- 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.
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This soup/stew was quite tasty! I will admit that I made a few minor adjustments. I had some leftover cooked veal which I browned, then I sauteed the onions, celery and carrot in the rendered fat before adding the stock, chick peas, some lemon zest and a little Greek oregano. I also added already-cooked rice with the spinach, just long enough to reheat. All in all, this was a fine recipe, and one I'd be happy to make again, with or without the addition of meat! Thank you.