Chickpea Stew for Erin

It has been a month of bittersweet transitions, and I came home today craving a little comfort.  We recently said goodbye to our dear roommate Erin, who is now gracing the Midwest with her many talents.  One of Erin’s go-to dinners is a spicy chickpea stew.  I think food can be a lovely way to scrapbook memories.  This is my version of Erin’s stew, eaten and enjoyed in her honor.  -Amanda


Chickpea Stew for Erin

Serves 4

1-2 tablespoons coconut oil

1 small onion, finely chopped

1-2 cloves garlic, minced

1 tablespoon ginger, grated

1 teaspoon curry powder

1/2 teaspoon garam masala

1/2 teaspoon cinnamon

pinch of cayenne pepper

1 can organic chickpeas, drained

1 can fire roasted tomatoes

3-4 cups broccoli rabe, chopped

1/3 dried apricots, chopped

salt and pepper, to taste

cilantro (optional)

1 cup whole wheat couscous

1 1/2 cup hot water

salt and pepper


1.  In a large pot, sautee onion and ginger in coconut oil until the onion begins to brown.  Add garlic and spices until fragrant (1-2 minutes).

2.  Add the chickpeas, tomatoes, broccoli rabe and apricots.  Season to taste. Let simmer while you prepare the couscous.

3.  In a bowl, cover the couscous with hot water, salt and pepper.  Put a lid over the bowl and let stand 5-8 minutes, or until all the water is absorbed.  Fluff with a fork.

4.  Serve the chickpea stew over couscous.

5.  Garnish with cilantro.


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