Smoky Mushroom + Chickpea Stew
- 3 tbsp coconut oil or ghee
- 3 garlic cloves minced
- 2 tbsp ground turmeric
- 2 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp sea salt
- ½ tsp ground pepper
- 30 oz chopped tomatoes
- ½ cup tomato puree
- 8 carrots scrubbed and chopped
- 3 cups of crimini mushrooms about 2 cartons, sliced thinly
- 2 ½ cups water
- 2 cans chickpeas garbanzo beans, rinsed and drained
- 1 bunch fresh cilantro leaves only, chopped
- 2 lemons juiced
- Place the ghee or coconut oil in a large saucepan over medium-high heat. Once heated, add the garlic, turmeric, cumin, chili powder, salt and pepper. Sauté until fragrant, about 2-3 minutes.
- Add the tomatoes, tomato puree, carrots, mushrooms and water and bring to a boil. Turn heat down, cover and let simmer for 30 minutes.
- Add the chickpeas and cilantro and cook for another 20 minutes.
- Turn the heat off, add the lemon juice and stir. Serve on its own with an extra sprinkle of cilantro or over quinoa or brown rice.
This is the type of recipe you can make nearly entirely from kitchen staples. Who knew you had so much fiber and protein lurking in your cabinet? It takes basic ingredients and gives them a serious face-lift with anti-inflammatory, immune boosting spices. Make ahead tip: This whole dish can be thrown together in 30 minutes, and keeps well in the fridge for 4-5 days, and in the freezer for months.