This year, be good to yourself—eat more vegetables, beans, and healthy fats. It’s easy to do when it tastes good!
For a hearty meat-free meal this winter, try this delectable stew. Chickpeas, also known as garbanzo beans, make up the bulk of the dish, and they’re accented with spices like cumin and cinnamon and sweet, caramelized vegetables. Rather than adding wine or sugar to the stew for extra flavor, we opted for a touch of our Fig Balsamic Vinegar—its robust fruity notes pair perfectly with the Middle Eastern flavors of the dish. Finished off with savory olives and fresh mint, it’s a stew unlike any you’ve ever had, but one you’ll definitely want to make again.
It’s hard to believe, but this stew is gluten-free, vegan, and perfect for any wholesome appetite. Enjoy!
2 tablespoons medium intensity Extra Virgin Olive Oil
1 red onion, chopped into large pieces
2 green zucchini, cut into ½-inch pieces
5 cloves garlic, sliced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon black pepper
2 (15-ounce) cans chickpeas, drained
1 (15-ounce) can crushed tomatoes, in juice
1 ½ cups vegetable broth or water
3 tablespoons Fig Balsamic Vinegar
½ cup sliced, pitted olives of choice
¼ cup chopped fresh mint
Makes 4 large servings.
Find this recipe at www.theolivepress.com/blog/entry/winter-spice-chickpea-stew