Chickpea Stew

Ingredients

• 2 Boxes or Jars of 13oz Chickpeas (Garbanzo Beans)
• 1 Bell Pepper (red), chopped
• 1 Bunch of Rainbow Chard, chopped
• 1 Box of Shiitake Mushrooms
• 2 Jars of Jovial Crushed Tomatoes (you will use 1.5)
• 2-3 Cloves of Garlic, minced
• 1 Small Red Onion, chopped
• 1-2 TBS of Avocado Oil
• Chopped Parsley
• Chopped Cilantro
• A sprinkle of the following spices: Himalayan Pink Salt, Pepper, Turmeric, Cayenne Pepper, Chili Powder, Ground Cumin, Paprika, Ginger (this combo is spicy, if you are looking for less spicy take out chili powder)

Instructions:

1. Drain chickpeas and save chickpea water in another bowl to use later.
2. In a large/deep saute pan, heat avocado oil. Add in onion, bell pepper, and chopped swiss chard stems. Simmer until they begin to soften.
3. Add in chickpeas and mushrooms and season with all of the spices.
4. Pour chickpea water and crushed tomatoes over the mixture in the pan. Let simmer for a few minutes.
5. Add in Rainbow Chard leaves and let simmer until the leaves wilt.
6. Top with chopped parsley or cilantro!

Notes/Ideas

• This recipe is an adaptation of Pamela Salzman’s Chickpea Stew recipe, we highly recommend her cookbook “Kitchen Matters”
• this does taste like a chilli, it may be fun to add a beautiful healthy avocado on top!
• this can fill up at least 4 containers if you want to meal prep for a few days and refrigerate. Heats up beautifully.