The Perfect Stew

Sweet Potato & Chickpea Stew

Even on a warm afternoon like it was today in Los Angeles, this stew hit the spot!

The spices and veggies in the dish came together so nicely. The best part is that this was all made in a slow cooker, can you say Easy?!

If you need me, I’ll be over here pretending it’s fall.

Ingredients: Serves 5 (1/2 cup serving size, Calories 161, Fat 0.8, Carbs 32, Protein 7)

• 1 medium yellow onion, diced small
• 1 teaspoon garlic powder
• 2 teaspoons curry powder
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1 can no salt added diced tomatoes
• 1 can chickpeas, drained and rinsed
• 1 large sweet potato, cubed
• 1 1/3 cup low sodium chicken broth
• 2 cups spinach

Directions:

1. Places all ingredients in crock pot and stir until combined.
2. Cook on low for 4 hours.
3. After 4 hours, Add chopped spinach and cook for 5 more minutes, until spinach is wilted. Serve and enjoy!

Pro tip: Adding shredded chicken to the top of this when serving is an easy way to add protein to this meal. Try it, you’ll like it. 😉

Lemon Tahini Drizzle of Dreams

Chickpea stuffed grilled eggplant with lemon tahini drizzle.

I’ve officially finished my first jar of tahini.

From savory to sweet, I JUST CAN’T GET ENOUGH!

This middle eastern seasoned stuffed grilled eggplant was just another recipe for a tahini e-book I should probably write. 😉

Ingredients:

          Grilled Eggplant:

• 1 large eggplant, top removed, and cut into thin slices
• 1 1/2 tablespoons extra virgin olive oil

   

  Filling:

• 1 cup cooked riced cauliflower (I bought mine from Trader Joes)
• 1 cup cooked chickpeas, drained
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons cumin
• 1/2 teaspoon turmeric
• 1 1/2 teaspoons curry powder
• 1 large handful of cilantro, roughly chopped
• 2-3 ounces shredded chicken breast

• Lemon Tahini Sauce:
• 1 lemon, zest and juice
• garlic powder to taste
• 2 1/2 tablespoons tahini
• 1 tablespoon water

 

 

Directions:

Heat grilling pan to high heat, spray with cooking spray. Drizzle eggplant slices with 1 1/2 tablespoons extra virgin olive oil. Grill eggplant slices, turning once, about 5 minutes total. Remove from grill and set aside to let cool.

In a small bowl, mix lemon zest and juice and garlic powder. Whisk in tahini and water. You want the lemon tahini to be able to drizzle but not be too watery.

In another bowl, combine riced cauliflower, chickpeas, spices, cilantro, shredded chicken, and 1/2 of the lemon tahini sauce. Stir until combined.

Preheat oven to 400 degrees F. Lay out eggplant slices and place a heaping 2 tablespoons of filling on one end of each slice. Roll each slice up. Place in a sprayed baking dish. Repeat with remaining slices. Bake for 20 minutes. Remove from oven and drizzle remaining lemon tahini sauce on top and sprinkle with remaining herbs.

Editors note: Try not to eat all the lemon tahini while the eggplant is baking… K Bye!