Kimberly Snyder’s Chickpea Stew For Two
By Joe Cross
This recipe comes from my friend Kimberly Snyder, a New York Times bestselling author, nutritionist, and personal development expert. This chickpea stew is so hearty it makes a fantastic main course and it skips the extra cheese, oil and even garlic, which can be a bit agitating. Enjoy the delicious and easy pesto and serve with brown rice (preferably soaked and sprouted). You can find this recipe and many more plant-based meals in Kimberly Snyder’s book Recipes from Your Perfectly Imperfect Life.
Ingredients
Chickpea Stew:
- 1⁄2 cup diced yellow onion
- 1⁄2 cup sliced carrots
- 1⁄2 cup sliced celery
- 4 cups (32 ounces) vegetable broth
- 2 cups cooked chickpeas, drained and rinsed
- Sea salt to taste
- 1⁄4 cup coarsely chopped fresh parsley
Pistachio Pesto:
- 1 cup raw unsalted pistachios
- 1 cup fresh basil leaves, plus more for garnish
- 1⁄4 cup olive oil
- 3⁄4 teaspoon sea salt
- 1 teaspoon fresh lemon juice
Directions
- Make the pistachio pesto: Combine all the pesto ingredients in a food processor or mortar and pestle. Process or mash together, retaining some chunky texture.
- To make the stew, combine the onion, carrots, celery, and vegetable broth in a large pot and bring to a boil. Lower the heat to a simmer, and cook for about 15 minutes, until the veggies are soft. Add the cooked chickpeas and 1⁄2 cup of the pesto, and simmer over low heat for an additional 10 minutes. Season with salt. (Save the rest of the pesto to use as a veggie dip; it will keep for up to 5 days in the refrigerator in an airtight container. We just had to make a larger amount to ensure easier blending.)
- Ladle the stew into bowls and garnish with the chopped parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2