The ultimate Spiced Chickpea Stew with turmeric, garlic, ginger and chili in a creamy coconut milk miso broth.
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– 1 medium leek finely chopped & rinsed – 1 carrot sliced into rounds – 1 rib celery chopped – 3 cloves garlic minced – 2 X 15 oz canned chickpeas (or your favorite white beans, drained and rinsed) – 1 leaf bay – 2 tsp turmeric – 2 tsp ground ginger or 1 inch grated fresh ginger root – 1/2 tsp chili powder or to taste – 1 tbsp nutritional yeast optional – 2 x 15 oz cans coconut milk full fat – 2.5 cups filtered water or veggie stock – 2 tbsp chickpea miso paste – 3 cups kale or baby bok choy (or your favorite dark leafy greens) – 1/2 lb green beans or favorite veggies steamed – 1 juicy lemon or lime – 1/3 cup cilantro leaves for garnish – sea salt + black pepper to taste
Preheat a cast iron pot (seasoned or enameled) over medium flame and sautee the leeks until wilted. Add the carrot and celery and cook together a few minutes until they start to soften. Add a little drop of olive oil or water if needed to create steam. (Omit olive oil for WFPB Plantricious diets).
While the stew is cooking make sure to steam the green beans or whatever veggies you’d like to add here. It’s important not to overcook them so check every 5 minutes or so until the veggies are al dente. Transfer to a bowl and allow too cool until the soup is ready.
After 30 minutes have passed reserve about 1/3 of the stew (make sure to get a little bit of everything) and puree in a high speed blender until smooth and creamy. Add the puree back into the pot and combine.
Add the chopped kale (stems removed), bok choy, or any of your favorite dark leafy greens and simmer a couple of minutes until wilted. Stir in your steamed green beans or whatever steamed veggies you decide to add here. Cauliflower, asparagus and even sweet potatoes would work.
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