Orange & Ginger Chickpea Stew

A warming, citrus-infused stew packed with plant-based protein and spices.

Ingredients:

• 1 cup dried chickpeas (soaked overnight)

• 1 sweet potato, diced

• 1 carrot, chopped

• 1/2 onion, chopped

• 2 cloves garlic, minced

• 1/2 inch fresh ginger, grated

• 1 cup vegetable broth

• 1/2 cup fresh orange juice

• 1 tsp orange zest

• 1 tsp cumin

• 1/2 tsp smoked paprika

• 1/2 tsp turmeric

• 1/2 tsp cinnamon

• 1 tbsp lard or tallow

• Salt and pepper, to taste

• Fresh parsley or cilantro, for garnish

Instructions:

1. Prepare the Chickpeas

   • Rinse the dried chickpeas and soak them in water overnight (at least 8 hours).

   • Drain and rinse again.

   • In a pot, cover chickpeas with fresh water, bring to a boil, then reduce heat and simmer for 45-60 minutes until tender but not mushy. Drain and set aside.

2. Cook the Stew

   • Heat oil in a large pot over medium heat.

   • Sauté onion, garlic, and ginger for 2-3 minutes until fragrant.

   • Add carrot, sweet potato, cumin, smoked paprika, turmeric, and cinnamon. Stir well and cook for another 5 minutes.

3. Simmer

   • Add cooked chickpeas, vegetable broth, and orange juice. Stir well.

   • Cover and simmer for 20 minutes, stirring occasionally, until vegetables are tender.

4. Finish & Serve

   • Stir in orange zest and season with salt and pepper.

   • Let the stew rest for a few minutes, then garnish with fresh parsley or cilantro.

   • Serve hot with crusty bread, rice, or quinoa.