Anti-Inflammatory Chickpea Stew with Turmeric & Ginger
A delicious and easy one pot recipe with chickpeas, sweet potato, and spices. Perfect to make ahead and freeze.
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 2 shallots diced
- 3 large carrots diced
- 1 medium sweet potato peeled and chopped into 1/2-inch chunks
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
- 3 cups low-sodium vegetable broth
- 1 can (13.5oz) light coconut milk
- 1 can chickpeas drained
- 5 oz. baby spinach
- 2 tablespoons hemp seeds optional, but delicious
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced shallots, carrots, sweet potato, and salt and cook, stirring occasionally, for 7-8 minutes until softened.
- Stir in the ground ginger, turmeric, and pepper and cook for 1 more minute. Add the vegetable broth, coconut milk, and drained chickpeas. Bring to a boil and cook for 15 minutes until the sweet potato is tender.
- Use an immersion blender and pulse for 8-10 seconds until the soup is partially blended. (If you don’t have an immersion blender, you can transfer half of the soup to a blender and blend until smooth.) Stir in the spinach and cook until it’s wilted. Taste and season with more salt and pepper if desired.
- Serve soup in bowls with hemp seeds on top, if desired.
Notes
- Slow cooker instructions -
Nutrition
Calories: 174kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 675mg | Potassium: 598mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19022IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 3mg
