There is nothing more comforting than eating a hot stew on a cold day, and even more so if it comes loaded with nutrition and flavors that will conquer any palate.
I love this type of preparations, since they allow us to play a lot with the ingredients and thus always have different results that will surprise you. I love chickpeas for their great versatility, but you can make your stew with the legume you want, whether it be beans, lentils or peas, the consumption of this type of food will fill us with micro and macro nutrients perfect for your day to day. Remember to add them every day to your preparations.
We prepared this recipe together with Dr. Rodolfo Neira through Instagram Live that we broadcast live yesterday, Saturday, May 30. If you missed it, you can watch it here and thus learn the procedure on video:
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Comforting Chickpea Stew
4 medium servings
- 4 cups of cooked chickpeas
- 1 finely chopped onion
- 2 cloves of garlic
- 2 carrots, medium square
- 1 bell pepper, julienne
- 3 cups of frozen corn
- 2 1/2 cups sweet potato squash, square medium
- 2 sticks of celery, small square
- 1.2 lt of homemade vegetable broth or water
- 2 cups of chopped spinach
- 1 tbsp coconut oil
- sea salt to taste
- 1/2 Cup of coriander for the final touch
- Sauté the onion, the garlic cloves and the carrot in a pot with a pinch of salt, stirring until the onion turns slightly transparent.
- Then add the chopped celery, sweet potato squash, pepper and 1/2 cup of corn (reserve the rest for later), and add the vegetable broth, letting it boil along with the other ingredients.
- Blend the rest of the corn with 1 cup of water, until you get a cream as homogeneous as possible. When the preparation is already boiling, add the chickpeas and little by little the corn cream, without stopping stirring the stew, this to achieve a creamier texture.
- Taste the stew to adjust the salt and remove from heat. Add the spinach and let them cook in the residual heat of the pot.
- When serving, chop fresh cilantro and add to the stew.
- You can store up to 4 days in the fridge.
I hope you like this recipe and you can prepare it in these autumn days.
If you do, remember to tag @simpleyvivo to see your creations 🤗.
If you have doubts, write me a message in RRSS or leave a comment here in the post.