Seven Spice Chickpea Stew

by | Jun 26, 2023 | July Recipes, Member Recipes | 0 comments

Seven Spice Chickpea Stew

Mary Magdalene is remembered, among other things, for having been exorcized by Jesus of seven demons (Luke 8:1-3) and for being the first to see the risen Jesus, having arrived at the tomb at daybreak on Easter morning, carrying spices with which she and the other holy women planned to embalm Jesus’ body (Matthew 28: 1-10). This simple vegan recipe combines seven spices in a tasty feast day meal that’s also great for meat-free Fridays. If you’re looking to add more protein, ground beef or turkey can be added when cooking the onions (drain the excess fat before adding the spices) or cooked, shredded chicken can be added at the end before serving. Feel free to adapt the spice blend to your family’s preferences or what you’ve got in the pantry. Serve with a salad over rice, noodles, or polenta.
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6

Ingredients
  

For the spice blend:

  • 1 tsp dried oregano
  • 1 tsp ground sage
  • 1 tsp ground paprika
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp dried chili flakes
  • 1/4 tsp ground cinnamon

For the stew:

  • 1 Tbsp olive oil
  • 1 medium yellow onion diced (1 – 1 1/2 cups)
  • 1 tsp minced garlic 2 cloves
  • Spice blend see above
  • 1 Tbsp tomato paste
  • 2 cans cooked chickpeas aka garbanzo beans, drained and rinsed (about 3 cups)
  • 1 can diced tomatoes about 1 1/2 cups
  • 1 can coconut milk about 1 1/2 cups
  • Salt and pepper to taste
  • 1 tsp balsamic vinegar
  • 1-2 Tbsps chopped parsley or cilantro or a combination (I like to use a “lightly dried” version available in a cup in the produce section near the fresh herbs)

Instructions
 

  • In a deep cast iron skillet or a small stock pot, heat the olive oil over medium heat. Once it’s shimmering, add the onions and garlic. Cook, stirring often, until soft and translucent (5-10 minutes). Lower the heat if necessary to keep them from browning.
  • Add the spice blend. Stir and cook for about a minute. Add the tomato paste and stir to combine. Add the chickpeas, tomatoes, and coconut milk, and stir to combine.
  • Bring the mixture to a boil, then lower the heat to a simmer. Cook for 5-10 minutes. Remove from the heat. Add the balsamic vinegar and then salt and pepper to taste. Top with parsley and/or cilantro and serve hot over rice, noodles, or polenta.

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Hi! I’m Kendra.

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