Comforting Chickpea Stew

My favorite recipes are ones that are simple, quick to make and full of flavor.

While I love spending time in the kitchen and making elaborate dishes, most of the time I don’t have the time, but that doesn’t mean I want to skimp on taste or food quality.

Lately I’ve been eating a lot of stews. They are easy to make and customize with what I’ve got in the fridge and pantry, and also are very comforting in the cool weather we’ve had in the Bahamas in the evenings for the past few months, which is rare.

A few days ago I whipped up a chickpea stew that reminded me of my recent trip to Costa Rica, which I will blog about soon. The recipe came about as a result of me needing to use up some items left over in my fridge from before my trip and also me craving a layer of flavors.

Vegan chickpea stew

The end result was very satisfying and tasty, so I hope you try it out and let me know what you think!

Comforting chickpea stew (makes four servings)

One small onion, diced

1 ¼ cup of diced white mushrooms

1 cup chopped tomatoes (I used cherry)

1 16 oz can of chickpeas, drained and rinsed

1 cup of frozen corn kernels

1 ½ tsp ground sage

1 tsp cumin

¼ tsp chipotle powder

Salt and pepper to taste

Dash of red pepper flakes (for garnish)

Chopped cilantro (for garnish)  

1 1//4 cup of veggie broth

1 tbsp of tapioca starch or cornstarch

Oil for sautéing

Heat one tablespoon of oil in a medium sized pot on medium heat. Add diced onions and cook until transluscent, about two to three minutes. Add mushrooms and tomatoes, stirring occassionally and cook for about two minutes more.

Add tapioca starch to veggie broth and stir to combine, ensuring there are no clumps. Add broth/tapioca mix to pot and stir. Add chickpeas and spices except red pepper flakes and cilantro. Bring to a boil then reduce to a simmer. Cook covered for 20 minutes. Then add frozen corn and cook for another five minutes uncovered.

Garnish with red pepper flakes and cilantro and serve with rice.

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