Golden Sunset Turmeric & Ginger Chickpea Stew

Ingredients

• 1 tbsp Olive oil
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 1 inch piece Fresh ginger
• 1 medium Carrot
• 1 stalk Celery
• 1/2 medium Red bell pepper
• 1 small Sweet potato
• 3 pieces Dried shiitake mushrooms
• 1 tbsp Unsalted tomato paste
• 1 tsp Ground turmeric
• 1/2 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/4 tsp Black pepper
• 1/4 tsp Red pepper flakes
• 1 Bay leaf
• 3 cups Unsalted vegetable broth or water
• 1 15-oz can Canned chickpeas
• 2 cups Baby spinach
• 1 tbsp Fresh lemon juice
• 2 tbsp Fresh cilantro or parsley

Instructions

1. Rehydrate dried shiitake mushrooms in warm water for 15-20 minutes. Squeeze out excess water, slice, and discard stems. Reserve the soaking liquid if desired to add to the broth for extra flavor (it's low in sodium).
2. In a medium pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
3. Add minced garlic, grated ginger, and sliced rehydrated shiitake mushrooms. Sauté for another 2 minutes until fragrant.
4. Stir in tomato paste, ground turmeric, ground cumin, ground coriander, black pepper, and red pepper flakes (if using), and bay leaf. Cook for 1 minute, stirring constantly, to bloom the spices.
5. Add diced red bell pepper and sweet potato. Pour in the unsalted vegetable broth (or water, optionally including the mushroom soaking liquid). Bring the stew to a gentle simmer.
6. Reduce heat to low, cover, and let the stew simmer for 15-20 minutes, or until the sweet potatoes are tender.
7. Stir in the thoroughly rinsed and drained chickpeas and baby spinach. Cook for another 2-3 minutes, until the spinach is wilted.
8. Remove and discard the bay leaf. Stir in fresh lemon juice. Taste and adjust seasoning with additional black pepper if needed (avoiding salt).
9. Ladle into two bowls. Garnish generously with fresh chopped cilantro or parsley before serving.

Nutrition (per serving)