MIDDLE-EASTERN CHICK PEA STEW

Truthfully, this recipe was inspired by a Pakistani dish I saw in a magazine. The bold, warm flavors appealed to me right away. As per usual, I did made some modifications, and I think it’s a most delicious, hearty vegan dish. It’s so good just as it is, but it can be served over cauliflower rice, your preferred type of rice (jasmine would be good here) or simply with some thick slices of crusty bread. I’m making gluten-free sourdough weekly, so it’s usually on-hand, and has the perfect, stand-up texture for the creamy goodness.

Speaking of creamy, don’t skip the step where you smash up some of the cooked chick peas and stir them back into the reduced stock. It gives the dish a creamier consistency and helps to thicken the base.

Yield: 4

Living Delish & Nutrish: Tina Wells

Print

With ImageWithout Image

Middle-Eastern Chick Pea Stew

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Cook modePrevent screen from turning off

Ingredients

• 2 Tablespoons extra-virgin olive oil, plus more for finishing
• 1 medium yellow onion, finely chopped (2 cups)
• 2 medium sized sweet potatoes, diced in 1/2 to 3/4 inch size
• 4 medium garlic cloves, minced
• 1⁄2 teaspoon ground allspice
• 1 1⁄2 teaspoon ground cumin
• 1 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon freshly grated nutmeg
• 1⁄2 teaspoon freshly ground black pepper
• 1 teaspoon salt, plus more as needed (I prefer pink Himalayan salt)
• 2 15.5-oz. cans of chickpeas, drained and rinsed
• 2 1⁄4 cups vegetable stock
• 1 pound. fresh baby spinach, or 1 16-ounce bag frozen spinach
• 1⁄4 cup fresh lemon juice, plus more as needed
• cauliflower or white rice, gluten-free soudough, for serving (optional)

Method

1. In a medium pot over medium heat, add the 2 Tablespoons of olive oil. Once hot, add the onion and cook, stirring occasionally, until softened and slightly translucent, 10–12 minutes.
2. Add the sweet potato and allow to cook until slightly browned. (It will continue to cook with the remaining ingredients and become soft by the end of cooking.)
3. Add the garlic, allspice, black pepper, cumin, coriander and nutmeg, stir well, and continue cooking until the garlic is fragrant but not yet caramelized, 2–3 minutes.
4. Add the chickpeas and stock, bring to a boil, then lower the heat to a strong simmer. Cover and cook until the chickpeas are plump and tender, about 20–30 minutes.
5. Stir in the spinach. If using fresh, add in batches, tearing it up as you drop it in. If using frozen, add about half, watch for ice crystals to evaporate, then add the remaining half. Cook the spinach to your desired doneness.
6. To finish, add the lemon juice, salt, and drizzle with more olive oil. Adjust the seasoning, adding more lemon juice or salt as desired.
7. Serve hot, with gluten-free sourdough bread, cauliflower rice or white rice if desired.

©Tina Wells Living, LLC

Did you make this recipe?

Sharing is Caring! @tinawellshealthcoach on instagram and hashtag it #tinawellshealthcoach