Spicy Chickpea Stew
time 35 min | serves 4-6
By Addie Royce | Photos by Caroline Royce
There are soups you will eat in your life that will merely fill your tummy and satisfy the appetite, and then there are soups that warm every inch of your body from the inside out and leave you scraping the bowl. File this Spiced Chickpea Stew in the latter category. A bold variety of flavors and textures, this is the perfect antidote to the winter doldrums. Adding the dried apricots to the stew before finishing allows them to soften beautifully, enhancing the sweet notes from the cardamom and cinnamon. A swirl of almond butter before serving offers a delightful creaminess to the broth as well.
2 tablespoons olive oil
1 small yellow onion, chopped
2 celery stalks, chopped
1 teaspoon hot chili powder (more or less based on preference)
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 quart low sodium chicken or vegetable stock
2 carrots, peeled and chopped
1/2 small head of cauliflower, roughly chopped
1 small red bell pepper, chopped
2 cans chickpeas, drained and rinsed
1/2 cup dried apricots, roughly chopped
2 cinnamon sticks
Dried fruit of choice (raisins, chopped prunes, chopped dates)
Unsweetened almond butter
In a large stock pot sauté onions and celery together in olive oil over medium-high heat until onions are translucent and both are tender. Stir in hot chili powder, cumin, and cardamom, cooking until fragrant.
Add stock, carrots, cauliflower, bell pepper, chickpeas, dried apricots and cinnamon sticks. Allow stew to simmer until the vegetables are tender and the stock has completely developed in flavor. Taste for salt and heat, adjusting as needed.
To serve, ladle into large bowls and garnish with dried fruit, and a small spoonful of unsweetened almond butter.