Pumpkin Chick Pea Stew

October 3, 2012

Pumpkin Chickpea Stew

I have been keeping two blogs, one for my photo log and another for recipes and such.  I feel my other blog, Ninalemon, often gets neglected, so I am testing out putting everything here.

Recently I made the Almond Veggie Soup. I froze half as I typically do with soup, but the stuff was so darn good as soon as my first container was empty I was defrosting the second.  This is the perfect time of year for soup, cool damp days just call for it.  After literally eating the soup for breakfast, lunch and dinner it was gone 😦  So I made a few small modifications just for variety and viola the Pumpkin Chickpea Stew.  I eased up on the Almond butter to reduce the fat and calories, tried a few different veggies, etc.  It was really good… and now I’ll be eating this one for breakfast lunch and dinner 😀

Ingredients:

8 cups unsalted Veggie Stock

4 cups water

3 carrots, peeled and diced

1 red onion, diced

2 celery stalk, diced

8 oz mushrooms, chopped

3 cloves garlic, minced

1 apple, peeled, cored and chopped

1 bunch of kale, washed and torn into bite size pieces

30 oz pumpkin puree

1/3 cup Almond Butter

1 lb dry chick peas, re-hydrated (soak over night)

1 tsp brown sugar

1.5 tsp cumin

1.5 tsp cinnamon

1/4 tsp cayenne

1.5 tbsp fresh ginger, grated

Procedure:

Prepping the veggies

Add a few tablespoons of veggie stock to a HOT stock pot.  Add the carrots, onion, celery, mushrooms, garlic and apple.  Sweat the veggies for about 5 minutes, you do not want to caramelize them, just allow them to become soft and the onion translucent.

Let the veggies sweat

Add the cumin, cinnamon, cayenne, ginger and brown sugar, tossing to coat.  Still until fragrant, then add some more veggies stock, scraping any bits of spice off the bottom of the pan.  Add the remaining stock, pumpkin puree and Almond butter.  Stir well until combined.  At this point you may want to puree the soup a bit with an immersion blender.

At this point you can puree the soup a bit with an immersion blender

Next add the kale, chickpeas and 3-4 cups of water to bring stew to desired consistency.

Wash and tear up the kale

Add remaining ingredients and cook through

Allow the chickpeas to cook until tender, then add salt and pepper to taste.

ENJOY!

Pumpkin Chickpea Stew

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One Response to “Pumpkin Chick Pea Stew”

  1. NinaLemon Says:

    Reblogged this on NinaLemon and commented:

    Testing out incorporating everything into one blog… Please, feel free to let me know if you totally love, or totally hate the idea of one blog 😀 Thanks!


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