Creamy Chickpea & Root Veg Stew

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Preparation time: 20min

Soaking time: 1hr-24hrs

Cooking time: 40min – 1hr 40min

SF, DF, GF, VG, Great for Kids

When the seasons change and there starts to be a proper chill in the air this stew is one of my all time favourites (and necessities).  I literally NEED stews like this in my life and I don’t mean that lightly.  Not only is it creamy, sweet, rich and nourishing but it also satisfies an emotional part of me that craves and needs comfort and nourishment.

We all really need naturally creamy foods in our diet, this is where we get all the natural sweetness and comfort that almost all human beings crave and need.  Eating dishes and foods that are naturally sweet and creamy helps to nourish the part of us that needs to receive love, support, comfort and nourishment – so all of us right? Unfortunately more often then not though this part of us, this very human part that has these needs gets highly neglected and ignored leading to cravings for addictively sweet foods such as sugar and chocolate.  And more often than not foods like sugar and chocolate never really satisfy these deep core needs often leading to further cravings, then possibly over-eating and maybe even binging.

So this Chickpea Stew is a text book Comfort & Nourishment dish.  You only have to make it to see why.  Enjoy x

INGREDIENTS
(Serves 4-5)

  • 240g Chickpeas (Soaked in water between 1hr-24hrs) or 2 Cans of Organic Chickpeas
  • 1-2inch piece of Kombu (Only needed if cooking your own chickpeas)
  • 1 med sized Pumpkin
  • 2 med sized Sweet Potato
  • 2 med sized Carrots
  • 2 White Onions
  • 60-120ml Ginger Juice (Grate fresh ginger and squeeze out the juice)
  • Sea Salt
  • Vegetable Stock or Water or chickpea water
  • 2-3 Tbls Sweet White Miso
  • 1-2 Tbls Tamari (If you need Gluten Free) or Shoyu

Method:

– If cooking you’re own chickpeas, which I highly advise you do as it makes the chickpeas so much creamier and more nutritious. Place chickpeas plus 700ml water and the kombu strip into a pressure cooker or pot. Bring to a boil (Do not add salt! This will stop the beans from cooking at all!)
– Once it has come to a boil if using a pressure cooker then close it so it is fully locked and sealed and bring up to pressure, then turn heat right down and place the pressure cooker on a flame spreader. Cook on a very low heat for 50min
– If using a regular pot then once boiling, turn heat right down, put on a flame spreader if you have one (This will distribute the heat and fire evenly across the bottom of the pot so no burning) and cook for 55min or until really soft
– Cut the onions into chunks, peel the pumpkin and sweet potato and cut into large chunks (approx. 2inch cubes), peel the carrots and cut into thick 1 inch full moons.
– Then in a stew pot heat up some sesame oil and fry the onions with a good pinch of sea salt. Turn the heat to medium and let the onions begin to sweat and turn translucent.
– Once translucent add all of the root veg and another good pinch of sea salt. Mix it all. Let the root veg sweat a little then put the lid on and leave it to sweat all it’s delicious natural sweetness for at least 7-10min
– Check on it occasionally to make sure it is not catching, but it shouldn’t. The salt will extract all its natural juices and then it will steam and sweat as the lid is on making it softer and ridiculously sweet
– The chickpeas should be ready so make sure the pressure cooker is completely cooled down before taking off the lid and begin to scoop 2-3 ladles of chickpea water into the stew pot. If you are using canned chickpeas then please use water or vegetable stock. Do not use the water from the cans as it is unlikely to be very nutritious.
– Let the veg simmer in the liquid for another 5min and add all the chickpeas
– Add another ladle or 2 so that the stew is 3/4 covered (don’t add too much as you don’t want it to end up like a soup)
– Add another pinch of sea salt and let it simmer on a low heat with the lid off (so that it will reduce, become thick and creamy) until all the veg is lovely and soft and the consistency of the stew is really lovely and creamy. Approx. 10min more
– Once done add the ginger juice, white miso and tamari. Mix well
– Taste? What does it need? Do you think it needs a little more seasoning? It should have a light ginger tang to it, have enough salt so that it has depth but not salty and be lovely and naturally sweet

Voila! You’re done! Enjoy with a lovely bowl of brown rice

May your Earth Element be nourished, loved and happy. x

 

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