Here is a healthy chickpea stew recipe for the fall and winter months, shared by naturopathic doctor Naomi Whelan. For more information, read Dr. Whelan’s post about 5 ways you can incorporate healthy eating habits  in the fall: Healthy Tips for Fall.

 

 

Curried Chickpea Stew – Ingredients

  • 1 cup chickpeas, sorted, rinsed and soaked overnight in water
  • 4 – 6 cups vegetable stock
  • 1 tsp ghee or olive oil
  • 2 tsp cumin seeds
  • 1 cup chopped leeks or onions
  • 1 pinch red chili flakes
  • 1 tsp ginger powder
  • 2 tsp curry powder
  • 2 cups cubed sweet potatoes
  • 2 cups cauliflower, cut into large florets
  • 1 cup peas, fresh or frozen
  • 1 cup low-fat coconut milk
  • 2 tbsp coconut flakes
  • 2 tbsp chopped cilantro

 Instructions

  • Drain the soaked chickpeas and place in a soup pot with the vegetable stock.
  • Bring to a boil, then reduce the heat and simmer at a rolling boil until tender, about 1 hour.
  • Heat a sauté pan with the oil over medium-high.  Add the cumin seeds and leeks.
  • Sautee for 3 minutes.
  • Add the red chili flakes, ginger powder and curry powder.
  • Sautee for another 2 minutes, stirring frequently.
  • Add the sweet potatoes and cauliflower and continue to sauté for another 5 minutes, stirring frequently to coat the vegetables well with the spices.
  • Add the vegetable mixture in the sauté pan to the cooking beans about halfway into the cooking process.
  • Bring to a boil again, and then reduce the heat and simmer until the beans and the sweet potatoes are tender to the touch.
  • Add the peas and coconut milk.
  • Simmer for 3-4 more minutes until heated through.
  • Serve over brown rice and garnish with coconut flakes and cilantro.