An Easy + Quick Vegetarian Dish
Posted April 10th, 2011 by noelle |
Heavy to digest foods require more energy and limit the amount of time your bod spends on rejuvenation work. Also, what your body cannot effectively metabolize turns into excess weight. Waste = weight. Learn more about easy to digest foods here. Then give this Detox Friendly Chickpea Chili a whirl.
This recipe is inspired by Cooking Light’s Moroccan Chickpea Chili.
Detox Friendly Chickpea Chili
Serving Size: 4, ~300 calories per serving
1 cup chickpeas (canned and rinsed is fine)
1 cup leeks, chopped
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 1/2 cups vegetable broth
1/2 cup water
1 (28 ounce) can crushed, whole tomatoes
4 cups peeled and chopped butternut squash (~1/2 medium squash)
2 cups frozen peas, thawed
1/2 cup fresh cilantro, chopped
Learn more about the better-for-you ingredients in this recipe:
- Legumes Chickpeas are loaded with proteins, fiber, vitamins and minerals.
- Butternut squash Squash is loaded with fiber, which is crucial in a cleansing diet.
- Turmeric Popular in India’s Ayurvedic medicine, turmeric is considered a whole body cleansing herb.
Heat a frying pan over medium heat. Add olive oil and leeks. Sauté until slightly browned. Stir in tomato paste, cumin, salt, red pepper, cinnamon and turmeric. Stir occasionally for next 3-4 minutes.
Place a medium cast iron pot over medium heat. Add vegetable stock, water, crushed tomatoes, chickpeas, peas and butternut squash. Transfer ingredients from the frying pan to the pot. Bring chili to a boil and then reduce flame and allow to simmer until butternut squash is fork tender. This should take about 40-50 minutes.
Serve chili with freshly chopped cilantro on top.