Chickpea Veggie Stew

Winter in California doesn’t always bring cold temperatures or harsh conditions, but merely hearing about snow storms and single-degree temperatures from friends on the East Coast makes me crave a hearty, filling meal. Often soup is thought of as an addition to a meal — hardly ever does it stand on its own.

This soup seeks to defy that norm. It’s full of nourishing flavors while the chickpeas provides protein and the sweet potatoes carbs making for a filling meal. Feel free to add other fresh vegetables to add even more variety to the recipe.

Chickpea Veggie Stew


> 2 tablespoons olive oil
> 1 yellow bell pepper, diced
> 1 sweet potatoes, cut into bite-size pieces
> 4 heirloom carrots, diced
> 2 garlic cloves, minced
> 3 cups vegetable broth
> 1 can chickpeas, drained and rinsed
> a dash of almond milk
> 2 tablespoons fresh lemon juice
> salt and pepper
> 3 cups arugula


In a large saucepan, heat the olive oil over medium heat. Cook the bell peppers until browned, about 5 minutes. Add the sweet potatoes, carrots and garlic and cook about 5 minutes. Add the broth and chickpeas and bring to a boil.

Cover and simmer over low heat until the potatoes are tender, about 12 minutes. Add a dash of almond milk and the lion juice. Bring to a simmer and season with salt and pepper. Top with a handful of arugula.

Makes 4 servings.

Adapted from Food & Wine.


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