Turkish Chickpea Stew
VN, GF

Ingredients

4 cups chickpeas, cooked from scratch
8 cups filtered water
Stock of choice


2 tsp grape seed oil or pure coconut oil
2 med onions, chopped
3 cloves garlic (or more), minced
1/2 tsp cayenne pepper
1 tsp cumin, or to taste
1 tsp sea salt, or to taste

Tempeh, chopped into cubes, to taste
1 pn cayenne pepper
Wheat-free tamari, to taste
Sea salt, to taste

Directions

Place chickpeas and water in large pot with stock. You can use veggie water saved from steamed veggies with 1/4 cup wheat-free tamari or whatever stock is to your liking. Miso also makes a good stock. Use about 4 tablespoons, but add it at the end to preserve its integrity.

Sauté onions and garlic in grape seed or coconut oil. Season with cayenne, cumin and sea salt. Sauté until browned, and add to chick peas.

In onion pan, sauté small cubes of tempeh in above oils with wheat-free tamari, sea salt and a little cayenne pepper. Add to pot.

Let ingredients mingle, adjust to your taste, and simmer until you can't stand it anymore, then eat it in a bowl with your favorite bread or put it over basmati rice and enjoy! It gets better as it sits.
 
This stew goes really well with a quick and easy salad of chopped tomato, cucumber and parsley, tossed in a shaken mix of lemon, olive oil, maple syrup and salt.

Recipe by: Yesim Gumus
Healthy Whole Foods; Preparation & Guidance;
Personal Catering; Intuitive cooking classes
4 Main St. Ottawa, Ont. K1S 1B2 . 613-565-5838
For more information please visit her website.

"I wish to support myself through the application of my gifts, talents and interests. Love your work and you will never work a day in your life."

Recipe published: Winter, 2007

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