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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	4	cups	recommended	649.44	105.288	23.8128	15.3504
chickpea	1	can	undrained	1133.4333	188.7556	61.3793	18.1109
grain white rice	1/3	cup		-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
carrot	1	cup	shredded	52.48	12.2624	1.1904	0.3072
egg	2			143.0	0.72	12.56	9.51
lemon juice	2 -3	tablespoons		0.0	0.0	0.0	0.0
baby spinach	1	bag		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.