It tastes delicious with rice. While we are on the subject of comforting and hearty stews, check out my Black Bean and Butternut Squash Stew which is also a huge hit!
I have been so busy lately, it's been a roller coaster ride since our move to Ohio. So many wonderful things are happening to our family and we feel so grateful for the abundance of blessings that are coming our way. I have been delaying putting up new recipes because it's been so difficult for me to decide which ones go on my website and which ones go in my cookbook.
Yes! you heard me, my cookbook is almost ready. I can't keep the silence any longer and want to share with you all that I have been up to. Moving here has given me long hours of being able to experiment in my kitchen. Don't get me wrong where I lived in Virginia, was also quiet but in a different way. Devannah started college in January but did most of her classes online. Here she goes to college full time so it's just Daevyd and myself at home.
In order for me to focus on the cookbook, I had to narrow down my skincare orders to private customers.
I'm also currently enrolled in the Institute of Integrative Nutrition to be a Certified Health Coach. I'm learning how to better work one and one with my clients to motivate them to achieve better overall health-More on this to come.
Well enough on me. This chickpeas stew is simple to make and delicious. Chickpea is low in fat, a good source of protein, fiber, vitamin B6, and iron. They increase bowel health, aid in weight loss and lower cholesterol.
- 400 kcal / 1672 kJ
- 8 g
- 20 g
- 27 g
- 10 min
- 25 min
- Ready in:
- 40 min
- 1 cup chickpeas, dry or two-15 ounce cans chick peas, drained
- 1 tbsp olive oil, (1/4 cup water)
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1/4 cup red bell pepper, chopped
- 1 medium tomato, chopped
- 1 carrot, diced
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 2 cups liquid from boiled chickpeas, or vegetable broth
- 1/2 tsp sea salt
- 1/4 tsp Cayenne pepper
- If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.
- Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
- Lower heat to simmer and cook until tender, about 1 hour.
- Drain chickpeas and reserve 2 cups of liquid, set aside.
- If using canned chickpeas, start at step 5.
- Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.
- Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
- Add tomato paste and vegetable broth or reserved chickpeas water (aquafaba), cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.
- Mash some of the chickpeas, with the back of a fork to thicken stew.
- Check seasoning, add cayenne pepper and extra salt and pepper as needed.
- Delicious served with brown rice.