Smokey Chickpea Stew

This recipe was inspired by a good friend of mine (Happy Birthday, Denise!) and Jackie Yurko’s Warming Chickpea Stew. This very impressive, robust and lip-smacking stew is absolutely perfect for a cold winter’s day.

Smokey Chickpea Stew

Ingredients:

4 cups chicken stock
1-2 onions, chopped
4 cloves of garlic, chopped
2 med sized yams, chopped
1 cup carrots, chopped
1 cup zucchini, chopped
2 cups green kale, chopped
1 cup chickpea, cooked
½ cup brown rice, cooked
¼ tsp sea salt
¼ cup almond butter
2 tbsp lemon juice, freshly squeezed
¼ cup tamari
1 tbsp cumin powder
1 tbsp olive oil

Directions:

1. In a large soup pot, sauté onion and garlic in olive oil for 3-5 minutes.
2. Add vegetable stock/water, yam, additional vegetables (not kale), chickpea, brown rice, and sea salt.
3. Bring to a boil, reduce heat, and simmer covered for 30-45 minutes.
4. In a small bowl, mix nut butter with ½ cup liquid from stew.
5. Stir mixture back into stew, along with kale, and cook for 5 minutes.
6. Add lemon juice, tamari, and chili powder and cook for 5 more minutes.
7. Serve.

This turned out heavenly, but just to make it sinnful next time, I’ll substitute broccoli for the zucchini.