“A good meal is like fresh pow turns in the morning- when you get to the bottom, you’re ready to start the whole thing over and do it again.”
“Kai, starting the whole thing over and doing it again are the same thing.”
“I know, I’m redundant and repetitive.”
It’s a classic dilemma, especially around the holiday season: You’re invited to a potluck, but poor, on a partial meal plan and most likely don’t have a kitchen in your room. Additionally, while there is no shortage of milk and cereal in your cupboard, you worry that soggy Raisin Bran might just not make the cut (or the journey to the potluck for that matter). And so I give you this Cozy Chickpea Stew, a perfect contribution to a potluck, using only ingredients found in the caf. This recipe requires the use of either a stovetop or a hotplate, which are thankfully both in abundance.
- Purchase the following items from the Caf:
1 can of tomato sauce
1 box of veggie broth
3 cans of Annie’s premade veggie soup (or equivalent)
2 cups of chickpeas (canned or bagged)
2 cups rice or quinoa, depending on preference
2 full bowls of spinach
- Combine liquid ingredients in a large saucepan on medium heat and bring to a simmer, stirring occasionally.
- Incorporate chickpeas (if using dried chickpeas, additional soaking is needed).
- Add any desired spices, including salt and pepper to taste and bring liquid back to a simmer.
- Incorporate spinach, stirring until leaves are cooked down.
- Serve over grains of your choosing or leaves if you prefer!
Note: Since this recipe makes a large quantity of stew, it can be well preserved by freezing in mason jars or tupperwares and reheated at a later time.
Optional touch for those looking to go the extra mile: Toss chickpeas in olive oil and salt, then bake at 400 F for 30-40 minutes or until browned. Use these to garnish your stew for an added crunch.
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