Ecuadorian Garbanzo Stew

This recipe originally called for 🐓, but I decided to incorporate the use of high fiber beans and savory mushrooms 🍄 instead. Everyone must listen to their body, and I know my body tells me it really appreciates legumes and mushrooms. When cutting down on meat consumption, it’s important to pay attention to foods that are high in choline and amino acids, such as tryptophan. I try to stick with plants that do just that, while adding other important nutrients that help my body produce collagen and absorb calcium. Healthline: Top Foods with Calcium

Ingredients:
1 cup brown rice, cooked in bone or veggie broth
2 cans chickpeas, drained
5-8 oz shiitake mushrooms, sliced
2 Tsp ground cumin
1 yellow onion, diced
2 green bell peppers, diced
4 tomatoes, diced
6 oz tomato paste
1 orange, juiced
1-2 jalapenos, diced
2 Tsp nutritional yeast
1 Tbs ground flax
3 garlic cloves, chopped
2 Tsp oregano
1 lime, juiced
10 sprigs cilantro, chopped and/or more for garnish
salt and pepper
Makes enough for four.

Recipe:
Cook rice in broth according to instructions. In a large pot or deep pan over medium heat with *coconut oil, saute your onion and tomato for 3 min. Add your peppers and a dash of salt and pepper and cook another 2 min. Add your mushrooms and cook another 2 minutes. Add your garlic and cumin and let warm for a min. Add your garbanzo beans(chickpeas), tomato paste, 6 oz of broth, orange juice, lime juice, nutritional yeast, flax, and simmer for 4 to 5 min, turning the heat to low. Stir in cilantro. Season to taste with salt and pepper. Garnish your art how you like. 🎨

The flavors of this stew hit all the right places: savory, spicy, sweet, salty. We felt full and satisfied this night. My husband may have even asked for a Pasillo waltz afterwards. ❤️

Enjoy your art and may you live well!