I had a dilemma when I sat down to write this post. Which recipe do I share? There are currently four million (actually ten, but four million is very close!) recipes written down throughout my idea notebook with so many photos in a draft folder. Which one do I choose? I went with this stew, simply because I kind of wanted to eat it for breakfast, but we don't have any. Crisis! Instead, I settled for a blog post + a gigantic cup of coffee. I mean, looking at photos of food is just as good as eating it, right? No, not really, but I suppose having dinner at 5.30 in the morning is probably better to avoid anyway.
Prep - five minutes
Cook time - forty minutes
Four - in theory, this makes enough for four adults to eat if using a 'normal' portion. My husband came home from work and was ravenously starving and ate about three portions himself. The man is pretty big though - over six feet tall, which is quite funny because I am about 5 feet 1 inch tall. We look funny together. Let's get back to the recipe...
- 1.5 cups of cooked chickpeas
- 1 cup black beans
- 2 green onions
- 1 avocado
- 2 medium carrots
- 1 cup mushrooms
- 1/2-3/4 cup water
- 1 large, yellow onion
- 3 cloves garlic
- 1/2 cup corn
- 1 tin of tomatoes
- Salt and pepper to taste
- 2 tablespoons coriander
- 2 tablespoons tomato paste
- 1 tablespoon paprika powder (I used smoked)
- 1 teaspoon turmeric
- 1 teaspoon laos
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- The juice of a lime
- Optional: 1/2 kilo (1 lbs) ground turkey or chicken (or another option, but those are leaner)
Long list, huh? I know, I know, but it's so easy! This recipe follows my typical, 'dump and go' method. You could even try putting it into a crock pot.
- Pan fry yellow onion
- After the onion gained a little color, add the ground meat if you are using it, otherwise skip ahead!
- After the meat has browned and broken apart, add the carrots. Pan fry for 10 minutes, making sure to stir occasionally
- Add the rest of the ingredients except for the avocado, lime, and green onion.
- Bring to a boil.
- Simmer until the carrot is as soft as you like it. We cooked it for an additional half an hour, meaning the carrots were very, very soft.
- Add the lime juice.
- Garnish or serve with avocado and green onion.
And that's all folks! Another easy, healthy recipe, prepared in a fashion that is quite typically me - dumping everything into one pot and getting on with life.
Have you noticed that my blog posts run on like a conversation (with myself)? I feel like I'm having a little chat with you first thing in the morning even though I don't know who you are!
For more healthy recipes, check out my healthy recipes page! For even more inspiration, be sure to visit my Healthy 'Noms' Pinterest board!
Thank you so much for stopping by! I'd love to hear from you. Let me know what you think by leaving a comment below!