What do you eat when you have a really busy week? Do you cook simple meals like eggs and salads? Do you snack your way through the day instead of cooking? Do you rely on take out?
I often do all of these things, but one of my favourite ways to get through a hectic week is to make a big batch of soup or chili. That’s what I did last week when I was studying for my clinical nutrition midterm and needed every precious second to study (it went really well, by the way!).
I have a bunch of soup recipes that I always make, but this time I decided to try out something new because a recipe for African chickpea stew had caught my eye. I decided to make my own version using sunflower seed butter, and I came up with this wonderfully sweet and nutty stew that is perfect for the chilly fall weather!
African chickpea stew
Serves 4 | Vegan and nut free
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1-1/2 tsp minced fresh ginger
1/2 tsp ground coriander
2 sweet potatoes, chopped into cubes
4 cups vegetable broth
2 tbsp sunflower seed butter
2 cups cooked chickpeas
6 cups chopped kale
3 cups cooked brown rice
Heat up the olive oil in a large pot. Then add the onion and cook over low heat for about 10 minutes until the onion is translucent. Then add the garlic, ginger, coriander, and sweet potato. Cook for another minute, then add the vegetable broth. Increase heat and cook covered for about 20 minutes, or until the sweet potato is soft. Stir in 2 tbsp sunflower seed butter, the chickpeas, and kale, and cook for another 5 minutes. Serve over brown rice.
I’m sad all the leftovers are gone now, but I actually just made another awesome soup for dinner last night – I’m on a roll this week!
What is your favourite soup or stew recipe?