The last few days here in Ontario were absolutely beautiful – it was like springtime! Today the temperature drops back down to normal temperatures and winter will be knocking at our doors once again.
To help prepare, I’ve tried this elimination diet friendly, allergen-free, vegetarian and vegan recipe full of protein and great taste. This time I chose the cashew butter rather than the almond spread, and used beef broth this time. Next time I’m going to mix it up a bit and would prefer it to be a little spicier.
It was a hit with the hubby and the crew at work. I’ve shared this recipe with several people already. But why believe me and my folks?
Check it out for yourself:
Warming Chickpea StewPrint This
- 4 cups vegetable stock or water
- 1-2 onions, chopped
- 4 cloves of garlic, minced
- 2 med sized yams, diced
- 2 cups additional vegetables (cauliflower, broccoli, zucchini, carrot…)
- 2 cups green kale, chopped
- 1 cup chickpea, cooked
- ½ cup brown rice, cooked
- ¼ tsp sea salt
- ¼ cup cashew or almond butter
- 2 tbsp lemon juice, freshly squeezed
- ¼ cup tamari
- 1/8 tsp chili powder
- 1 tbsp olive oil
- In a large soup pot, sauté onion and garlic in olive oil for 3-5 minutes.
- Add vegetable stock/water, yam, additional vegetables (not kale), chickpea, brown rice, and sea salt.
- Bring to a boil, reduce heat, and simmer covered for 30-45 minutes.
- In a small bowl, mix nut butter with ½ cup liquid from stew.
- Stir mixture back into stew, along with kale, and cook for 5 minutes.
- Add lemon juice, tamari, and chili powder and cook for 5 more minutes.
Reference: Jackie Yurko, ND.