Chic-peaz: delicious legume packed with protein, vitamins and minerals, and fiber. Delicious in a variety of dishes from savory to sweet.
This recipe has been one of my favorites so far I’ve created with little inspiration other than having a leftover can of pumpkin puree. I added it as an afterthought to a tomato based stew. It added some creaminess with really no pumpkin flavor (FYI: pumpkin spice and actual pumpkin are not the same).
This is the perfect blend of spices, that can help calm inflammation (from your tough workouts) while adding a sweet and spicy flavor. I really enjoyed this over some couscous with tofu and sweet potatoes for a complete protein packed meal. This stew would also be perfect over cauliflower rice for a lower carb option and over a slice of yummy sourdough for a higher car, probiotic full option (yes sourdough bread is a source of probiotics.
- 1 tsp olive oil
- 1/2 large onion, diced
- 1-2 cloves of garlic, minced
- ~1 inch knob of ginger, minced (~1-2 tbsp to taste)
- 1/8 tsp cumin
- 1/8 tsp coriander
- pinch of nutmeg
- 1 can chickpeas
- 1/2 can pumpkin puree
- 1 can diced tomatoes
- salt and pepper to taste
- In a deep saute pan (I used a wok), heat on med-high heat. Add olive oil and onion to a heated pan. Saute onion until translucent, then add garlic, ginger and all the spices. Saute for 1-2 minutes.
- Next, add the diced tomatoes and pumpkin puree and bring to a light boil. Next, add the chickpeas and lower to a medium-low heat. Simmer for 10-15 minutes.
- Taste and then add salt and pepper to your liking. Adjust spices as needed and simmer for 5-10 additional minutes.
- Enjoy over rice, quinoa or pasta or serve over crunchy bread.