Vegetable and Chickpea Stew
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
INGREDIENTS
2 cups of cooked chickpeas (can use 1 can of drained chickpeas instead)
5-6 Bellafina peppers, sliced
1 large carrot, sliced and halved
a bunch of spinach
1½ cup of water + mixed with tablespoon arrowroot powder
1 onion, sliced
4 garlic cloves, chopped
1 tsp turmeric
1 tbsp of thyme (three fresh sprigs)
1 tsp of mixed herbs
½ tbsp sweet paprika
1 tsp of cumin
1 tsp black pepper
2 tbsp of organic tomato puree
himalayan pink salt to taste (1 tsp should suffice)
coconut oil
INSTRUCTIONS
Start by heating 2 tablespoons of coconut oil in a large frying pan on medium heat then add the garlic and onions.
Sautee the garlic and onions until they reach transparency.
Proceed to toss in all of the herb, spices and tomato puree and continue to cook until fragrant for roughly 2-3 minutes.
Fold in the Bellafina peppers and carrots, coat them with the spice mixture before pouring in the water and chickpeas.
Bring the pan to a rolling boil before reducing the flame to low-medium.
Cover the pan and simmer for 5-10 minutes.
Add the spinach 2 minutes before cooking has concluded, check the stew should have thickened that’s when you know the dish is ready. Add the spinach only towards the end so the leaves don’t wilt too much.