Spicy Kamut And Chickpea Stew
A hearty, healthy, vegan stew. Perfect for batch cooking and to expand your cooking horizons!
Ingredients
- 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
- 1 500 ml jar salsa
- pinch - red pepper flakes
- salt and pepper - to taste
- 2 bay leaves
- 2 cups chopped spinach
- 1 can chickpeas
Instructions
- 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.
Notes
* If possible, soak the Kamut grains overnight. If not, cook over medium heat in the broth for 1/2-3/4 hour before continuing with recipe.
