Spiced Veggies And Chickpea Stew
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 (32 ounce) can diced tomatoes
- 3 cups vegetable broth
- 1 small onion, chopped
- 2 carrots, chopped
- 10 button mushrooms, sliced
- 1 lemon, juice of
- 1/2 cup pitted black olives, sliced
- 1 cup cooked chickpeas
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Recipe
- 1 heat the olive oil in a large pot over medium heat.
- 2 once heated, add the chopped onions and cook for 4-5 minutes, stirring occasionally.
- 3 to the onions, add the cumin, paprika, garlic powder, turmeric, and cinnamon, and stir to combine.
- 4 add the chopped carrots and mushrooms, and then stir in the lemon juice.
- 5 next add the vegetable stock and the can of diced tomatoes (including the tomato juice).
- 6 stir and bring the stew to a boil over high medium-heat.
- 7 reduce the heat to a simmer, cover the pot, and allow to cook for an additional 10-15 minutes.
- 8 after the soup has simmered, stir in the olives and chickpeas. cover once again and allow the soup to simmer for another 5 minutes.
- 9 add salt and pepper to taste.
- 10 when ready to serve, sprinkle the chopped almonds on top and enjoy immediately so they don't lose their crunch.
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