|onions, peppers, potatoes and chickpeas at simmer|
Simmer some pearl or white onions with even mounts of red pepper. Season with chopped fresh ginger and garlic. Stir in chunks of skin on washed potato with cups of chicken stock to just cover. I added a 15 oz.
can of drained and rinsed chickpeas, with one tablespoon of harissa for spice, then slowly cooked it
|Heaven in a Bowl|
When it gets a touch thick, (about 15 minutes) squeeze in a drop of lemon, 1/2 cup of your favorite nutrient dense greens like swiss chard or mustard greens cut finely into strips and a small hand of chopped cilantro. There you have it. A tasty, mildly spicy bowl of heaven. For those of you who do not like coconut milk, I did try a rendition with almond milk but it was no where as tasty as the almond milk by nature of content is mostly water. I would just omit the almond milk and simmer the stew until it meets your taste profile.The Vegetable Alchemist.