One Pot Chickpea Stew

It’s February in Canada and a polar vortex has descended upon us. It’s currently -23°C with the wind chill.

This means I’ll be hibernating inside making all the warm and cozy things – like my One Pot Chickpea Stew.

I absolutely love how hearty this dish is. It’s packed with protein and fibre so it really fills your belly up.

Plus, this One Pot Chickpea Stew is insanely flavourful. The richness of the perfectly spiced broth…. Mmmm. So good. You’ll want to have this on repeat throughout the cold winter months.

Fibre Boost

As an acne nutritionist, I’m all about increasing fibre. For this recipe, I used both chickpeas and lots of fibre-rich vegetables.

Chickpeas: 1 cup cooked = 13 grams fibre
Cauliflower: 1 cup = 3 grams fibre
Sweet potato:1 cup = 4 grams fibre
Carrots: 1 cup = 3.6 grams fibre

For our acne clients in The Clear Skin Solution, we recommend they aim for about 45 grams of fibre per day. So this One Pot Chickpea Stew is a great addition to really help you reach your day’s fibre quota.

But let’s dig a little deeper into what fibre is and why we want to be eating it…

Fibre is a type of carbohydrate that passes through the body undigested. While most carbohydrates break down into glucose (a sugar molecule), fibre is a little different. Instead, it travels through the body undigested, helping move food through the bowels.

There are two types of fibre: soluble and insoluble. Both types help to regulate bowel movements and improve digestion.

Soluble fibre: absorbs water like a sponge and forms a gel to slow digestion and soften the stool.
Insoluble fibre: doesn’t absorb water but instead bulks up the stool – helping waste move through the digestive tract more efficiently.

Fibre also helps to regulate blood sugar and keeps you feeling full for longer (preventing the h-angry snack monster from popping up later on).

More Cozy Winter Recipes

One Pot Chickpea Stew

A hearty and cozy chickpea stew that's full of skin-loving protein and fibre. Made with warming spices like cumin, turmeric and ginger.

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Prep Time: 10

Cook Time: 40

Servings:

Ingredients

1 tbsp avocado oil
2 large carrots (chopped into half moons)
1 large onion (diced)
1/2 head cauliflower (chopped into 2" florets)
1 large sweet potato (peeled and chopped into 1" cubes)
6 cups broth of choice (I used chicken bone broth)
2 cans chickpeas (540mL/19oz.)
1 can crushed tomatoes (796mL/28oz.)
2 tsp cumin powder
1 tsp dried oregano
1 tsp ground turmeric
1/2 tsp garlic powder
Sea salt (to taste)
4 cloves garlic (minced)
1" knob ginger (grated)
1 1/2 tbsp lemon juice
1 cup loosely packed fresh parsley (chopped)

Instructions

Warm avocado oil in a large pot over medium heat.
Add carrots, onion, cauliflower and sweet potato.
Cook until onions are translucent and veggies start to soften (about 7 minutes).
Add broth, chickpeas and crushed tomatoes to the pot along with the cumin, oregano, turmeric, garlic powder and sea salt.
Bring to a boil then reduce to low and simmer for 30 minutes.
Remove from heat and add, garlic cloves, ginger, and lemon juice.
Ladle into bowls and top with fresh parsley.