I spoke of Kamut in my Whole Kamut post. I’m slowly transitioning my family to the ancient grains wherever possible, using organic einkorn or khorasan wheats. These plants ARE gluten containing wheat plants, but they AREN’T hybridized and bastardized like modern wheat. This makes them more tolerable to many people with gluten intolerances! (ME!!)
Not only are these wheat species easier to digest for many people, they are also more nutritious and are generally higher in many minerals, vitamins, and nutrients. Sounds like a double whammy of goodness to me.
I like to think of myself as pretty open in the kitchen. I’m not really. I don’t do any sort of fish, or seafood. It’s all just a bit too much for me. I can’t help myself.
So to make up for my disinterest in seafood, I strive to try other foods in unique ways.
This stew is one of them. It was born from me wanting a healthy, easily frozen, large scale batch food for my lunches. It thaws and reheats like it’s fresh from the pot. One bowl is enough to keep me satisfied from lunch until I leave work for the day. In fact, the flavours might even be better after they’ve had time to chill in the fridge for a couple days or freeze and thaw.
I added chickpeas because I wanted to keep it vegan but filling, and I’m not crazy about frozen/thawed meat – I find the texture changes in an unpalatable way.
Oh, one more thing!! I’ve added Yum buttons to the blog, so all you Yummly users have an easy way to save my recipes to your recipe box! If you don’t use Yummly.com already, I would definitely check it out. Not only are you able to sort via dietary requirements, but they allow you to save all your recipes in a recipe box, give you nutritional information breakdowns, allow you to exclude foods that you don’t like to eat or are allergic too. The iPhone app is also amazing. Trust me, if you love to cook, it’s must have!
- 1 cup Kamut - rinsed* See recipe notes
- 3 tbsp olive oil
- 1 onion, diced
- 4 carrots, peeled and diced
- 3 stalks celery, diced
- 4 cups vegetable broth (chicken would work also)
- 1 jar salsa
- pinch - red pepper flakes
- salt and pepper - to taste
- 2 bay leaves
- 2 cups chopped spinach
- 1 can chickpeas
- Heat olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until tender crisp.
- Add broth, Kamut, salsa, pepper flakes, salt and pepper, and bay leaves. Bring to a boil - reduce heat, cover and simmer for 30 minutes. Remove bay leaves.
- Add chickpeas and chopped spinach, stir well to combine and simmer for 10-15 minutes, until chickpeas are heated through and spinach is wilted.