Morrocan-Style Chickpea Stew

If you’re like me, you’ll use Halloween as an excuse to indulge in more sweet treats than usual. And, guess what? I don’t think there’s anything wrong with that! There are a couple caveats to my approval, however. First: it’s important not to go too overboard—just think about the impending tummy ache that will result from too many trips to the candy corn bowl. Second: try to do some damage control by having uber-healthy meals. This second tip is the impetus for this post.

Soup is to winter what salad is to summer: the perfect light meal. Mike and I have created a few staple go-to soups, and this is one of our favorites. Not only is it delicious, but it’s full of amazingly nutritious ingredients: chickpeas, turnips, carrots, kale, and superpower spices!

The first step of making almost any soup is to create a base by chopping up an onion (or 1/2 an onion), and cooking it with some oil until it’s transluscent in the pot. Add all your spices and garlic now:

Then simply pour in the stock and the rest of your chopped vegetables! Cook, usually for about 20 minutes. sometimes shorter. So easy!

These are the ingredients we used, but you can change up the vegetables and spices to your liking. If you want it to be “Moroccon” style, the Harissa (which actually hails from Algeria and Tunisia, but appears in Moroccan food a lot) is kind of necessary. We found a tube at our local “ethnic food supermarket” (the danger quotes because it sort of advertises itself like that, but I think it’s owned by Greek folks). Otherwise, try to experiment! (I know this is scary for some of you—I’m lookin’ at you Allison P!—but it’s also quite liberating; see if you can make it work!)

Ingredients:

1/2 chopped onion

1 clove garlic, chopped

1 T olive oil

4 c chopped kale

3 large carrots, chopped

2 medium size turnips, chopped

1-2 cans chickpeas, drained and rinsed

1 1/2 cartons of vegetable stock

1/2 T harissa paste

1 t sea salt

other spices (about 2 t each, more or less): turmeric, cayenne pepper, cumin, paprkia, curry powder

Eat and feel super okay about finishing it off with a holiday-appropriate sweet. Here are a few of my favorites from the world wide web:

Miss fun-size candy bars from your pre-vegan trick-or-treating days? Try Kathy’s vegan chocolate bars!

Or VegNews‘ spooky eyeball cupcakes!

Or Angela’s Healthy Halloween Cookie Dough Balls. (Note: this is a VERY special recipe to me, because this is the recipe that first introduced me to Oh She Glows…And Oh She Glows introduced me to the world of vegan food blogs. And it’s all because of this *amazing* cookie that came up on a search I did for a vegan cookie recipe!)

Stay tuned this weekend for my own halloween dessert recipe….I’ll give you a hint; it’s pumpkin shaped but not pumpkin flavored. And it’s reasonably healthy! Be excited!

I’m submitting this to Healthy Vegan Friday and Wellness Weekend!

Advertisements

2 thoughts on “Morrocan-Style Chickpea Stew

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s