Cooking with Faigy | Lemon Leek Stew Cooking with Faigy | Lemon Leek Stew

Join Faigy in the kitchen for a delicious recipe mixed with some top level ideas to think about as we approach the new year. ---------- Faigy Blumstein is not a lecturer, but she loves to share. A passionate educator and school psychologist, she is dedicated to living a Hashem-centered life. As part of the Thank You Hashem women’s division, Faigy draws on chasidic teachings and the light of the Baal Shem Tov, to inspire others. Her heartfelt approach helps women deepen their connection to Hashem, integrating spirituality into everyday life in a meaningful and modern way. Lemon Leek Stew 1/3 cup olive oil 2 leeks sliced 4 stalks of celery sliced 2 cans chickpeas drained and rinsed ½ cup basmati rice Salt and pepper 3 lemons 1 striped, 2 zested ½ cup lemon juice ½ cup rice 2 cans chickpeas drained and rinsed 4 cups veg broth spice blend: 1 teaspoon coriander 1 teaspoon dried dill 1 teaspoon dried mint (oregano, mint tea bag) ½ teaspoon crushed red pepper flakes Lemon peels Directions: Pour olive oil in a large dutch oven Place Leeks and celery in pot and let sweat Add Salt and pepper Cook on medium heat and cover the pot and let it soften. The steam will accelerate the cooking. Cook for 10 minutes Add the spices and lemon peels. Cook for 30 seconds Add the chickpeas and rice stir to combine. Add 4 cups broth and 1/2 cup lemon juice. Bring it up to simmer and allow the rice to absorb. A stew will form. Magic green sauce 4 cups Spinach 2 cups herbs, parsley, cilantro 2 cloves garlic 2 tablespoons lemon juice Salt and pepper ¼ cup olive oil Add ice cubes to the bottom Mix together in a blender and serve on top of stew.