I’ve been meaning to post this recipe for weeks now, but my work schedule has been particularly busy. I’m heading into conference call number five for the day in just a bit, and between calls, I’ve been staring at hundreds of pages of website manuscripts and design comps. It really is as fun as it sounds.
My time in the kitchen, not surprisingly, has been rather limited. I’ve been enjoying lots of green smoothies, fresh juices, kale salads, and hummus. Always hummus. So, basically what I like to call uncooking.
I actually love this style of mostly raw foods, but Aaron confessed that it’s getting old for him. And so now we’re in a soup phase. Simple split pea, tomato, and our new go-to: spiced vegetable and chickpea stew.
This stew combines some of our favorite Mediterranean-inspired flavors and I especially love all of the different textures. Aaron started adding some chopped, lightly toasted almonds to his for a little extra crunch, and although I initially scoffed at the idea, my soup now seems incomplete without the almonds. Like vanilla ice cream without the chocolate chips…and sprinkles, chocolate sauce, and an embarrassing number of maraschino cherries. I live for toppings and those awful neon-colored cherries.
Good thing this soup is light enough to leave plenty of room for ice cream.
Spiced Vegetable & Chickpea Stew
Serves: 5-6
This stew combines some of our favorite Mediterranean-inspired flavors and we love all of the different textures. Add some chopped, lightly toasted almonds for a little extra crunch.
Cuisine: Gluten Free, Vegan Servings: 5-6
Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins
This stew combines some of our favorite Mediterranean-inspired flavors and we love all of the different textures. Add some chopped, lightly toasted almonds for a little extra crunch.
Copyright © 2023 Amanda Maguire for Pickles & Honey