Chickpeas Spiced Stew
  • 3 cups cooked brown rice (I like jasmine brown rice)
  • 1½ cup of dried chickpeas, soaked overnight OR 2 cans of chickpeas rinsed well
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, pressed
  • 3 carrots, cut in small cubes
  • 2 tbsp curry powder
  • 1 cinnamon stick
  • ½ tsp nutmeg
  • 2 tbsp tomato paste
  • ½ tsp maple syrup
  • ¼ tsp sea salt
  • ¼ tsp pepper
  • 3 cups of cold water
  • 3 cups of a dark leafy greens, chopped (I used rainbow Swiss chard)
  1. Get your brown rice cooking. I like to cook mine with a bit of grape seed oil in it.
  2. In a stock pot, on medium heat add extra virgin olive oil, saute onions, garlic and carrots until they begin to soften. About 5 mins.
  3. Add curry powder, nutmeg, cinnamon stick and let the flavours heat up for about  1 mins.
  4. Stir in tomato paste, maple syrup, salt and pepper.
  5. Add 3 cups of cold water. Bring to boil, then reduce for about 20 mins.
  6. Near end of simmering, add the dark leafy green.
  7. Serve hot over brown rice.
Recipe by Roll With It at