RECIPE: SWEET POTATO & CHICKPEA STEW

Today is day 13 of my (vegetarian) Whole30 challenge. Despite my expectations, the world did not end with a self imposed sugar/alcohol/grains/dairy ban.

But then I realized the things I love but took for granted. Toast with my over-easy eggs. Now I just eat them hard boiled, scrambled or in an omelette. Bun-less burgers. It just makes me wish I had a damn bun. I miss the simplicity and speed of a piece of toast with natural peanut butter or a toasted tomato sandwich on a hot summer day. Soy sauce, I miss you too, I did not realize you were so essential for my homemade sauces until I lost you. I did purchase some coconut sap seasoning sauce online this week and I will have to test it out. I did not have any sugar withdrawal – though I do still eat fruit, and probably a tad more than strictly allowed.

I do like that this challenge has forced me to make real meals. Since I’m not supposed to snack – rather I should have large meals that fill me up – I can’t just nibble on things when I get home from work until my stomach feels full enough. I now make main dishes and side dishes, a rare thing for me since I live alone and usually can’t sit still for more than 30 seconds. I like being back in the kitchen cooking meals, I fell out of that routine with the move in the spring and never slapped myself out of the ‘everything is packed, i’m just gonna eat toast and chocolate chips out of the bag’ phase. I feel more connected to my food now, because I am forced to slow down and cook things I will enjoy with limitations and no shortcuts. Will this habit stay after the month is over? I hope so but I know there will still be a lot of days where I am in and out the door and need a quick bite that might not be as ideally prepared and savoured. I will however keep making the effort to keep healthy foods on hand and cook more.

Enough with the chitchat, on to the recipe!

I know what you’re thinking. Why am I talking about stews in August? Summer is NOT over. I’m on your side. But unlike summer dishes like salads, you can freeze soups and stews – very convenient when you can’t just whip up quick meals like sandwiches or pasta anymore.

Recipe adapted from one of my favorite cookbooks, Moosewood Restaurant Cooking for Health.

INGREDIENTS (serves 2)

• 1 tbsp coconut oil
• 1 small onion, chopped
• 1/2 tsp salt
• 2 cloves of garlic
• 4 ripe tomatoes (or 1 can of diced tomatoes)
• 1 1/2 cups chickpeas
• 1 small sweet potato, chopped into 1/4″ cubes
• 1 cup water
• 1 cup chopped washed kale
• 1 tbsp apple cider vinegar

INSTRUCTIONS

1. In a medium pot over medium heat, cook the onions and salt in the oil, stirring often, until very soft and beginning to caramelize, 12-15 mins.
2. add the garlic and black pepper and stir for a minute.  Stir in the tomatoes and let them cook down 3-5 minutes.
3. Stir in chickpeas, water and sweet potato. cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 mins.
4. Stir in the kale, cover, and simmer for 5-10 minutes, until the greens are tender but still bright green. Stir in the vinegar.