Anti-Inflammatory CHICKPEA STEW | one-pot & high-protein

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a longer shelf life.

Start by breaking down the vegetables: finely dice 1 yellow onion, roughly chop 1 red bell pepper, and finely chop 6 cloves of garlic.

Microwave the butternut squash for 2 minutes to soften it, then slice it into thin slabs and finely dice it.

Heat olive oil in a Dutch oven over medium-high heat.

Add the diced onion and a pinch of salt; sauté for about 8 minutes until softened and golden.

Prepare the spice blend: mix 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric, 1/4 teaspoon ground ginger, a pinch of cayenne pepper, a pinch of ground cloves, and a generous amount of black pepper.

Add 1 tablespoon of Ras El Hanout to the spice mix and stir to combine.

Chop 6 Medjool dates, removing the pits, and set aside.

Once the onions are golden, add the bell pepper and garlic to the pot along with a cinnamon stick; stir frequently for about 3 minutes to avoid burning the garlic.

If the mixture looks dry, add a splash of vegetable broth to prevent burning.

Add 2 cups of vegetable broth to the pot, scraping up any bits stuck to the bottom.

Add the diced butternut squash, 14 ounces of crushed tomatoes, 2 cans of drained and rinsed chickpeas, chopped dates, 2 bay leaves, and 1 teaspoon kosher salt; stir to combine.

Increase the heat to bring the mixture to a boil, then reduce heat and cover tightly with a lid or foil.

Place the Dutch oven in the oven and bake for 40 minutes.

While the stew is baking, prepare the flatbread: in a bowl, combine 300 grams of flour, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt; whisk together.

Add 5 ounces of plant-based coconut yogurt and 105 milliliters of water to the flour mixture; combine until a dough forms.

Knead the dough on a lightly floured surface until smooth, then place it back in the bowl and cover for 15 minutes to rest.

Prepare a yogurt sauce by mixing another 5 ounces of plant-based coconut yogurt with lemon juice, 1/2 teaspoon ground coriander, and a couple pinches of salt; taste and adjust seasoning.

After the dough has rested, roll it out and cook the flatbreads in a preheated cast iron pan over medium-high heat for about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary