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Hearty Chickpea Sage Stew

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Why I Love This Recipe

ENJOY!! Deborah Niles and Sherry Zitter

Ingredients You'll Need

2 tbsp. coconut oil 3-4 cups chopped onions (about 2 onions) 1/2 tsp. granulated garlic plus 1/4 cup chopped garlic (about 7 cloves) or simply 1 tsp. granulated garlic 1 1/2 cups chickpeas or your favorite bean (dry) 2 cups grain; our favorite combo is 1 1/2 cups wild rice mix (or 3/4 c. millet, 3/4 c. rice) with 1/2 cup amaranth (a small sticky grain) 2 cups diced sweet potato (if organic, scrub skin; no need to peel) 8 cups water or veggie stock 1/2 cup seaweed (we like hijike or arame), cut into 1 – 2” pieces 2 1/2 - 3 tsp. Celtic sea salt Optional:
1/4 cup finely chopped or grated parsnip or carrot, or both (if organic, scrub skin; no need to peel)
1/4 tsp. pepper 2 tsp. dried parsley, or 1/4 cup chopped fresh 2 tsp. dry sage, or 2 Tbsp. chopped fresh 4 cups finely chopped packed kale (for pressure cooking, we prefer to steam kale separately in 1 inch of water and add at end so it cooks only 5 minutes)


If you have a pressure cooker: Put all ingredients except first 3 (and kale) into pressure cooker and cook for 40 minutes for chickpeas; less for many beans. (If you have soaked beans and rice 5 - 8 hours, pour out water, rinse and cut cooking time in half.) Meanwhile, saute the onions in a small to medium saucepan -- cast iron makes it tastiest -- until soft and translucent. Stir in garlic and cook another 5 minutes. When pressure cooker is done, and naturally comes back to room pressure, stir in sauteed onions and garlic (and kale, if you wish). Adjust seasonings to your taste.

If not: Cook beans and grains in a large pot with 8 cups water or stock. Saute the onions in a large saucepan (cast iron makes it tastiest) until soft and translucent. Stir in garlic and sweet potato, and saute 5 more mins.. Add enough water or stock to cover vegetables by an inch or two. Add parsnip and kale to the pot along with all remaining ingredients and bring to a boil. Boil for 5 minutes and with lid on pot, turn the heat off for 20 minutes, while cooking continues in the hot water. Check that vegetables are cooked to your liking, and adjust seasoning to suit your taste.

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