Recipes

INGREDIENTS:

• 1 tbsp organic extra-virgin coconut oil
• 1 tsp cumin seeds
• 1 yellow onion, diced
• 2 stalks celery, chopped
• 2 carrots, diced
• 1 tsp sea salt
• 4 cloves garlic, minced
• 1/2 jalapeño pepper, minced (Note: For a milder stew, remove seeds)
• 1 1/2-inch piece fresh ginger, peeled and minced
• 1 tsp ground turmeric
• 1 cinnamon stick
• 4 vine-ripened tomatoes, chopped
• 1 cup dried chickpeas 
• 1 tsp garam masala
• 1/2 bunch fresh cilantro, stemmed and chopped, for garnish

INSTRUCTIONS:

1. In a large bowl, add chickpeas and enough cold water to cover by 1 inch. Soak overnight, for 8 to 18 hours. Drain.  
2. In a large pot or Dutch oven, heat oil on medium until melted. Add cumin and toast, stirring frequently, until fragrant, 30 seconds to 1 minute. Add onion, celery, carrots and salt and sauté, stirring frequently, until softened, 5 to 7 minutes. Add garlic, jalapeño and ginger and sauté for 1 more minute. Add turmeric and cinnamon stick and stir to combine.
3. Stir in 2 cups water, tomatoes and chickpeas. Increase heat to bring mixture to a boil, then reduce heat to low, cover and simmer until beans are tender, 30 to 45 minutes. Add garam masala and stir to combine; remove cinnamon stick. Ladle soup into serving bowls and garnish with cilantro, dividing evenly.