Immunity Chickpea Coconut Stew

It has been a while since I posted here! But I am glad to be back with a recipe that I have been turning to regularly during these uncertain times! 

It has been challenging to determine what our new normal looks like and then even more challenging to adjust to it. Personally, this has me desperately hanging on to my morning runs and the time I can spend safely outdoors! Living in New York, the epicenter of the virus in the USA, has been tough. In a city whose allure comes from the crowds and their energy, it is very upsetting to see such emptiness and silence.  This is certainly NOT the New York in which I grew up.  But despite the devastation, I have seen so much good in humanity and it gives me hope for the future. New Yorkers really look out for each other! And every time I’m out on my run and I pass people who pull up their face masks, it reminds me that we are all in this together. I have luckily been able to maintain my routine of starting my day moving my body, whether it be cycling or running. And in these early morning moments I am able to feel normal for a while. 

I have always been a big believer that food is medicine and we have the power to heal our bodies through diet and exercise. I like to show up each day as my best self or at least knowing I am doing what I can to get there! And that means exercising and eating foods to help boost my immunity and make me stronger. Most days I am eating + drinking foods that do just that. But one of my favorite things to do is to combine all my favorite immune boosting ingredients into one dish! 

I was inspired to create this dish after I tried these Superfood Tabs! I recently discovered Superfood Tabs, and I’m obsessed! They’ve got natural immune-boosting properties, which are perfect for the current situation. They include ingredients like beet root, ginger, burdock root – offering a ton of nutrients in each tablet! These tablets are really great to drop into your water for an extra burst of flavor and nutrients. The berry flavor has been my favorite and it pairs perfectly with this recipe!

Like most people, I am avoiding going grocery shopping. I am stocking up on the essentials and getting creative with meals. This stew was made with everything I always keep in my pantry- beans, canned coconut milk, spices, potatoes… I always say a well-stocked pantry allows you access to make the right choices! When you do have to go to the store, be efficient with your time – During  check what you already have and make an organized list before you go! 

This recipe includes many immune boosting ingredients as we are all invested in protecting our bodies these days. Below I will break down the ingredients and explain how they each help fight infections and boost immunity:

Ginger – Has anti-inflammatory properties which help reduce stress on the body.

Turmeric + black pepper – For best absorption, combine turmeric + black pepper. Turmeric has a lot of anti-inflammatory propertied but the problem with turmeric is its low levels of bioavailability. Most of the turmeric is ingested in the body, but it gets metabolized before it can get absorbed. Black pepper enhances bioavailability of Turmeric, which means that it helps your body to process it more efficiently. 

Spinach – This leafy green rich in vitamin C, which helps strengthen your immune system 

Sweet potato – This root vegetable is one of the richest sources of beta carotene, which translates in your body as vitamin A, a critical nutrient for your immune system

Lemon – Great source of Vitamin C! 

Garlic – One clove contains 5 mg of calcium, 12 mg of potassium and more than 100 sulfuric compounds — powerful enough to wipe out bacteria and infection. It is most powerful when it is raw but it does have benefits when cooked as well! 

This rich and creamy stew is hearty and satisfying! It makes for great leftovers and the perfect weeknight dinner served over rice, quinoa or some fresh greens!

Recipe – Serves 2 * this recipe can easily be doubled!

• 2 tablespoons avocado oil 
• 1 onion diced
• 2 cloves garlic minced                                                                                                                        
• ½ inch ginger minced
• 1 teaspoon turmeric – more for your liking 
• ½ teaspoon cumin 
• ¼ teaspoon ground black pepper
• 1 15 oz can chickpeas
• 1 13 oz can of light coconut milk 
• 1 medium size sweet potato cubed
• 1 tablespoon fresh lemon juice or lime juice
• Salt to taste 
• 1-2 cups fresh greens- spinach, kale….
• parsley for garnish about 3 tablespoons

Directions

• In a medium size pot add avocado oil, onion, garlic and ginger cook on medium heat for about 5-6 minutes or until onion is translucent. 
• Add spices and cook for an additional minute 
• Now add in coconut milk, chickpeas, sweet potato, lemon juice and salt
• Bring pot to a boil then cover and simmer, cook for about 45 minutes and stir it every ten or so minutes.
• Once everything is cooked add in greens and turn off the fire. Gently stir in greens 
• Serve over rice, quinoa or greens and top with fresh herbs