Mindful Nutrition and Wellness

Jessica Miller, Holistic Health Coach

chickpea & zucchini stew

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I always buy tomatoes with the intention of using them quickly, but I am not very creative when it comes to using tomatoes, and I am not very fond of them raw- though I wish I was because they are SO good for you!  I was down to the last of my produce for the week- a couple of zucchinis and five tomatoes!  I always love taking a stew with some beans to work, and since I had already prepared the beans with the intention of making hummus, I decided to throw them into the stew as well.  This turned out quite fresh and delicious!

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chickpea zucchini stew:

  • 5 small tomatoes on the vine
  • 2-3 small zucchini
  • 1/2 cup dry garbanzo beans
  • 2-3 cloves garlic
  • 1 t olive oil
  • 1 bay leaf
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp tarragon
  • 1 tsp sea salt
  • 1 tsp ground black pepper

Soak beans overnight, drain, rinse and cook in pot with several cups of water for 45 minutes- 1 hour.  Peel tomatoes by cutting an “x” on the bottom of the tomatoes and blanching them for 2-3 minutes in boiling water. Chop tomatoes and discard seeds.  Mince garlic and sautee in olive oil for 2-3 minutes. Add tomatoes, garlic, and spices to large pot.  Combine with cooked beans and zucchini and simmer 20-30 minutes.  This dish is best served after sitting in the refrigerator overnight and reheated. A hearty workday lunch!

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Author: Mindful Nutrition and Wellness

Holistic Health Coach, mindfulnutritionandwellness.com

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