It’s 11:30pm on a Wednesday, and I’m blogging. What’s new? lol I just finished watching the newest American Horror Asylum episode. Anyone else watching that? I didn’t watch the first season, but I’m totally hooked on the second one. Aaand, I can’t wait to hear what season 3 will be. Rumor has it that there was a hint in last week’s episode for season 3. I don’t have any inside sources. I just read that online. Anyway, SO much happened on this episode. I can’t wait to see how it all wraps up.
Anywho, I hope your week is going well. Work and life are about the same, but I’ve had some recent changes to my Zumba world. Don’t worry, they’re all good things, though I didn’t expect it this week. I’m giving up one of my classes, but it’s a good thing for me, as well as, a fellow instructor. Win-win. I love a win-win. And, one of my current classes was converted to a new format I’ve always wanted to teach. I’ve been really excited with that change because I’ve wanted to teach that format for (literally) years now. So yea, it’s a pretty big shake up as far as my dance fitness life goes but all great things. I’m feeling really happy about everything. Maybe this is setting the stage for 2013? Could “change” be the word of the year? I’m thinking it’s actually something else (will explain in an upcoming post).
Moving on to the purpose of this post, I have a new recipe to share with you guys! I found an inspiration recipe online and thought it looked really good, but I wanted to switch a couple things up. Mostly, I wanted to make more quantity, make it more meaty (and filling), and sub out the bread base, because I’m not a soggy-bread kind of girl. Rice seemed like a much better base for my texture preference.
I was going for an entrée-style soup, which to me means it has to be filling. I like how this one has two proteins: chicken and chickpeas, though, I did call for more chicken in my recipe to help with staying power.
For my vegetarian/vegan friends, I definitely think you could skip the chicken and still have a great chickpea stew.
Spiced Chickpea Stew
Inspired by this recipe – Chickpea Stew by Bon Appétit
Here’s an easy and affordable soup you can whip right up any given day, even a week night. It’s not the fastest, but it is darn easy. The ingredient list is long, but the spice list really lengthens it. The core ingredients are pretty simple. The spices in the soup give it a zesty flavor that’s different from your average chicken noodle. The chicken and chickpeas add substance, though, vegetarians and vegans could skip the chicken and still enjoy this recipe. And the rice makes for a nice base, though you can try the soup over bread as recommended by the recipe that inspired mine.
Cook time: approximately 40-50 minutes
*Vegetarian/Vegan if you skip the chicken and use the appropriate both*
- cooked rice
- 2 tablespoons olive oil
- 6 skinless, boneless chicken thighs (leave out to make soup vegan/vegetarian)
- salt, to taste
- pepper, to taste
- Kosher salt
- 3 large garlic cloves, minced
- 2 1/2 tablespoons ground cumin
- 2 tablespoons tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper (or sub red pepper flakes – or add both if you want!)
- 4 cups (1 32-ounce box) broth of choice (I used chicken, but use a vegan option if making vegan)
- 4 cups water
- 2 bay leaves
- 4 15-ounce cans chickpeas, rinsed, drained
- 1 14.5-ounce can diced tomato, with juices
- 2 zucchini (1/4″ halved half moons)
- 3 tablespoons coarsely chopped flat-leaf parsley, optional, for garnish
- Pre-heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. When oil is ready, season chicken with salt and pepper and cook until browned on both sides, about 4-5 minutes per side. Remove chicken to a plate.
- Add onion and cook for 3-4 minutes, stirring occasionally. Add garlic, cook until fragrant, about 60 seconds, stirring frequently. Add tomato paste, cumin, coriander, oregano, and cayenne pepper and stir until a smooth paste forms, about 1 minute.
- Stir in broth, scraping up brown bits. Stir in water and bay leaves. Add chicken and any juices. Bring to a boil. Reduce heat to simmer and cook uncovered until chicken is tender, about 20 minutes, stirring occasionally.
- Transfer chicken to a plate. Stir in chickpeas, diced tomatoes, and zucchini to the pot. Bring to a simmer and cook for 5 minutes, stirring occasionally. Meanwhile, shred the chicken and add to the pot. Taste test and add additional salt and pepper, if needed, to taste.
- Serve over rice. Garnish with fresh parsley, if using. Enjoy!
Happy cooking! Oh, and 11:30am blogging with an 8am publish time? Two words – scheduled post. 🙂 Maybe if I could wake up earlier, I could blog in the morning? Hmm…haven’t made any resolutions yet.
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Oh and for my Charlotte area readers, I have a giveaway coming up!! Check back soon for details!
Thanks for reading!0