1/2 Photos of Greek Avgolemono Stew
Kumquat the Cat's friend's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Combine vegetable broth, chickpeas with liquid, rice and onions in large saucepan. Cover and bring to a boil over high heat.
- 2Stir 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.
- 3Meanwhile, beat the eggs in a small bowl, add lemon juice and stir to combine.
- 4Ladle 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.
- 5Add the spinach and stir until wilted. Serve immediately.
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Nutritional Facts for Greek Avgolemono Stew
Serving Size: 1 (251 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 249.1
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 0.9 g
- Cholesterol 105.7 mg
- Sodium 401.3 mg
- Total Carbohydrate 43.1 g
- Dietary Fiber 6.7 g
- Sugars 2.6 g
- Protein 10.9 g
The following items or measurements are not included: