Quick and tasty vegetable and chickpea stew.
I don’t know about you but I strongly believe that vegetable and chickpeas have a harmonious relationship. It seems like magic is created whenever legumes and veggies are combined together. At the moment I’m embracing a meatless lifestyle, remember I said I’m slowly transitioning to becoming a vegan? Well that is coming into fruition at a moderate pace.
I grew up in a household where rice and meat were both dietary staples, there was no such thing as a vegan in my house. I do recall several failed attempts at becoming a vegan when I was younger, notice I said FAILED attempts as my mother wasn’t prepared to conform and since she was the cook I had to eat whatever she prepared.
If you’re eating meat under the notion that this is your only source of protein, then you are sadly mistaken because a plant based diet can yield all the protein you need. Legumes, nuts and even seeds are enriched with building blocks of protein.
I won’t lie I used to worry about how I could procure my protein intake if/when I do go completely vegan BUT…. chickpeas are a prime example of an excellent source of a building block for muscles and replenishment of red blood cells. Chick peas form part of the alkaline lifestyle where certain foods we eat can alter the body’s PH level. Ideally our body should be more alkaline 7.35-7.45 but nowadays with so many acidic foods on the market our body tends to be highly acidic which is correlates with stress, brain fog, emotional balance, hormone problems just to name a few.
I would treat this recipe as protein enriched and very nourishing in terms of correcting body impurities. The chickpeas are accompanied by a few additional ingredients including onions, bell peppers, carrots, spinach and a few popular pantry spices and herbs – cumin, paprika, turmeric, thyme, black pepper and mixed herbs.
This recipe isn’t complicated at all, it’s merely a case of sauteeing the given veggies along with the herbs and spices before leaving to simmer in a small amount of water until lovely veggie stew is achieved. I thickened the sauce with a tablespoon of arrowroot powder mixed in water (must mix before adding to omit lumps).
Any leftovers can be stored in the freezer and eaten on another day.
** serve with gluten free bread (recipe coming soon)
- 2 cups of cooked chickpeas (can use 1 can of drained chickpeas instead)
- 2 bell peppers, sliced
- 1 large carrot, sliced and halved
- a bunch of spinach
- 1½ cup of water + mixed with tablespoon arrowroot powder
- 1 onion, sliced
- 4 garlic cloves, chopped
- 1 tsp turmeric
- 1 tbsp of thyme (three fresh sprigs)
- 1 tsp of mixed herbs
- ½ tbsp sweet paprika
- 1 tsp of cumin
- 1 tsp black pepper
- 2 tbsp of organic tomato puree
- himalayan pink salt to taste (1 tsp should suffice)
- coconut oil
- Start by heating 2 tablespoons of coconut oil in a large frying pan on medium heat then add the garlic and onions.
- Sautee the garlic and onions until they reach transparency.
- Proceed to toss in all of the herb, spices and tomato puree and continue to cook until fragrant for roughly 2-3 minutes.
- Fold in the bell peppers and carrots, coat them with the spice mixture before pouring in the water and chickpeas.
- Bring the pan to a rolling boil before reducing the flame to low-medium.
- Cover the pan and simmer for 5-10 minutes.
- Add the spinach 2 minutes before cooking has concluded, check the stew should have thickened that's when you know the dish is ready. Add the spinach only towards the end so the leaves don't wilt too much.