You may have noticed Alison Roman’s “the stew” recipe on instagram this week. Her delicious chickpea-based recipe has taken the internet by storm and is a wonderful addition to your weeknight dinner recipe lineup. This recipe is cheap and easy, and comes together in less than an hour from the following simple ingredients: 2 cans of coconut milk, 2 cans of chickpeas, garlic, onion, greens, stock and turmeric spice. While delicious (it has TWO cans of coconut milk – how can you go wrong here), I tweaked the recipe a few times until I came up with a variation that I preferred. I slightly improved (in my humble opinion) the original recipe by increasing the amount of anti-inflammatory turmeric, replacing typical stock with immune-boosting bone broth and adding lentils for an additional serving of heart healthy fibre. This budget friendly soup is wildly filling and the perfect holiday meal for when you’re running short on time, and money .. let’s face it, this is an expensive time of year!
Chickpea + Lentil Soup
This budget friendly soup is wildly filling and the perfect holiday meal for when you're running short on time, and money .. let's face it, this is an expensive time of year!
- 3 cups (or 1 carton) organic bone broth
- 2 cans coconut milk
- 4 large cloves of garlic
- 1 small onion
- 3 tbs avocado oil
- 1/2 inch fresh ginger, grated
- 1 tbs turmeric powder
- 2 cans organic BPA-free chickpeas
- 1/2 cup red lentils
- 1 large bunch Swiss chard
- salt + pepper to taste
Start by preparing your ingredients. Finely chop the onion and garlic, grate your ginger and chop Swiss chard leaves into thin strips. Add oil to a large dutch oven or pot along with the onion, garlic, ginger, turmeric + salt and pepper. Cook on medium high heat, stirring frequently, for 5 minutes until the garlic and onion begin to often and the vegetables are well-coated in turmeric. Drain and rinse your chickpeas and add to the pot along with your onion and garlic, cook on medium stirring frequently until some of the chickpeas begin to brown - try and smush around half of the chickpeas while they're cooking, this will help to thicken up the soup. Add 2 cans of coconut milk and bone broth to the pot and simmer on low medium heat for 25 minutes until chickpeas are well cooked. Add the red lentils and cook for an additional 10 minutes. Remove from heat and stir in your chopped greens, serve warm topped with nuts/additional coconut milk/yoghurt, or whatever suits your fancy.