Spicy Chickpea and Rhubarb Stew

Ingredients

• 400 g chickpeas
• 200 g rhubarb
• 2, diced carrots
• 1, diced bell pepper
• 3 cloves, minced garlic
• 1 tablespoon, minced fresh ginger
• 2 tablespoons coconut aminos
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• ¼ teaspoon ground black pepper
• 500 ml vegetable broth
• 2 tablespoons, chopped fresh parsley
• 200 g cooked quinoa

Steps

1. 1. Rinse and drain the chickpeas thoroughly if using canned ones.
2. 2. In a large pot, combine the vegetable broth, diced carrots, and bell pepper over medium heat. Bring to a simmer.
3. 3. Add the minced garlic and ginger. Stir and cook for about 2 minutes until fragrant.
4. 4. Add the chickpeas, rhubarb, coconut aminos, coriander, cumin, turmeric, and black pepper to the pot. Stir well.
5. 5. Cover the pot and let the stew simmer for about 20 minutes, stirring occasionally, until the rhubarb is soft and flavours have melded.
6. 6. Remove from heat and stir in chopped fresh parsley.
7. 7. Serve hot over a bed of cooked quinoa.

Notes

• Rhubarb adds a unique tartness that complements the spices nicely.
• Adjust the spices to taste based on your preference.

Substitutions

• If rhubarb is unavailable, you can substitute with diced tomatoes, although the flavour will be different.