Greek Avgolemono Stew

Submitted by Kumquat the Cats fr

"Posted this because of a to-die-for soup I recently made (see Sage's recipe #169328), 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."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 946.36 ml vegetable broth (good quality recommended)
• 425.24 g can chickpeas, undrained
• 78.78 ml long-grain white rice
• 118.29 ml onion, chopped small
• 1 stalk celery, chopped (optional)
• 236.59 ml carrot, shredded
• 2 eggs
• 29.58-44.37 ml fresh lemon juice (or more)
• 141.74 g bag Baby Spinach
• salt and pepper, to taste

directions

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.

Reviews

[Laughing in the Kit]

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!

 

[Yaffa]

Absolutely delicious! Both my husband and I rated it 10 out of 10!!! Thanks so much for sharing it.

 

[Kitzy]

So tasty! I had to make a couple of changes as I didn't have the right ingredients; I used kidney beans instead of chickpease, and runner beans instead of celery. It was absolutely delicious though and I'd definately make it again.

 

[Brooke the Cook in]

Exceptional vegetarian stew! My son insisted on taking the leftovers in his lunch the next... it was that good! I used only the egg whites (just a personal preference). This is truly a wonderful healthy soup for cold winter nights, but I wouldn't hesitate to make it year-round. I loved that it was low fat, low calorie with plenty of protein; makes very good sized proportions too. Thanks so much for sharing, I'll be making this again.. and again... and (well, you get the idea)... !!

 

[KrisLady]

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.