Wednesday, March 21, 2012

Chickpea Stew

Last night Kevin was coming over for dinner and I had no groceries and no idea what I was going to make. The only thing I knew was that I wanted chickpeas in it. This awesome chickpea stew was created freestyle and I think it turned out pretty good. :)

Chickpea Stew
2 398ml cans chickpeas
1 onion, diced
4 garlic cloves, minced
2 inch piece ginger, minced
2 jalapenos, minced
3 carrots, diced
2 yams, diced
2 celery, diced
4 tomatoes, diced
1/2 bag spinach, chopped
1/4 bunch cilantro, minced
2 cups water
2 cups veggie stock
1 lemon, juiced
2 tsp cumin
2 bay leaves
1 tsp agave nectar
1 tsp garlic powder
1/2 tsp cinnamon
2 tsp chili flakes

Saute the onions, garlic, and ginger in 1/4 cup water (or olive oil) until translucent. Add the carrots, yams, and celery and cook for 5 minutes. Add all the remaining ingredients except for the cilantro, spinach, lemon and agave nectar and cook on med-high temperature for 30 minutes or until carrots and yams are soft. Add the last few ingredients. Remove the bay leaves and serve with brown rice, or a side salad.

TIP: the longer it cooks, the better the flavour. I let mine cook for a total of 1 hour but it would probs be pretty amazing if done in the crockpot. Yum!

Big ole pot of stew

Red rice
I served it with red rice. I try to switch it up with my grains. Brown is my go to and I eat a lot of quinoa but red rice is really good and a nice change. Its a longer grain but a little 'stickier' than brown rice.

Dinner for two. Aw
Of course the stew is loaded with goodness to nourish your body. Its got some greens in it as well as some root veggies and such but its not enough green veggies for me so I roasted up a head of broccoli. I usually just roast it with just lemon juice but I only had one lemon left and that was for the stew, so I just stole a few squeezes and then used a tsp of grape seed oil, cayenne, garlic powder and paprika. YUMMM. Paprika on roasted veggies is super good. SUPER. lol

There was ALOT more but I gobbled it up before I snapped a pic. Ooops. But we all know what broccoli looks like. Lol. But if you're looking for an easy way to get in your greens, this is it. Put some tin foil or parchment paper on your cookie sheet and roast away. I put them in for 20-30 minutes. I like em crispy so just take a look at 20 mins. Roasting is awesome because you can just set it and forget it. Less maintenance and you can just go about your biznass while they cook away. DO IT!

This meal will satisfy any meat eater. Its hearty, warm and filling. Its not that spicy either but do a taste test before you add the chili flakes. I like my food spicy so my tolerance is pretty high.




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