Monday, December 9
Spanish Chickpea Stew
I keep trying to make healthier recipes, but the cold, wet weather we’ve been having leaves me wanting comfort food more often than not. Still, I try to include a few super-healthy recipes each week. We’ve had the Forks Over Knives Cookbook for a while, and I have to say, the recipes we’ve made from it have been hit or miss. This one was a hit though. Like most of the FOK book, this dish is pretty easy to put together – it all goes in one pot – and is loaded with veggies. Once more, I used russet instead of Yukon potatoes, but otherwise, I stuck to the recipe as written. And, once again it was thinner than I expected, more like a soup, but still really good. And it made a LOT. It’s a hearty dish, with carrots, potatoes, chickpeas and chard, so it really can be a one-pot meal. The Spanish flavor comes from the seasoning of toasted cumin, sweet paprika, and smoked paprika. I added extra of the smoked because we love it. While we’re not gluten-free, this dinner was, so if you’re looking for a hearty GF recipe, this is definitely a good one. Not content to have just the one green veggie of chard, I steamed some broccoli to have on the side, but that’s really just because we wanted an extra veg.