4 Servings: 20 Minutes
Ingredients
120 milliliters Vegetable Broth
2 Yellow Onion (medium, diced)
330 grams Chickpeas (cooked, rinsed)
1 1/2 tsps Sea Salt
1 tsp Turmeric 1/2 tsp Cinnamon 1/2 tsp Cardamom 1/4 tsp Cayenne Pepper 3 Tomato (large, diced) 30 grams Parsley
50 grams Pitted Dates (chopped)
Directions
- Add the broth and the onions to a pot over medium heat. Cook for about 3 minutes until the onions begin to soften. Add the chickpeas, salt, turmeric,cinnamon, cardamom, and cayenne pepper. Continue to cook for 3 more minutes.
- Add the tomatoes, parsley, and the dates to the pot and stir to combine.Reduce the heat to medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.
- Divide between bowls and enjoy!
Notes
Leftovers; Refrigerate in an airtight container for up to four days.Serving Size: One serving is equal to approximately one cup of stew.More Flavor: Add fresh garlic, ginger, chili flakes, and/or raisins.
Serve it With: Rice, quinoa, roasted potatoes, sweet potato, squash, tortillas or crusty
bread.
