There’s a seemingly unspoken shift between January and February, when the allure of ‘the new’ slowly wanes, our declarations of resolution taking a backseat to the realities of everyday. When media not-so-subtly transitions from must-sip juice and broth cleanses and this-and-that diets trends (has anyone else been cringing over ABC’s reality show My Diet is Better Than Yours?) back to weekly pop and fluff, when our yoga and cycling classes ebb from the seasonally virtuous back to the year-round regulars. Thrust back into reality and left to fend for our wellness-seeking-selves for the better park of the next eleven months, I encourage us to take a deep breath and release our resolutions. Welcome to life friends. Visualizing a lifetime of wellness, let’s refocus our intentions on gradual successes and more attainable, progressive longterm goals. Personal and individualized, maybe that means consciously squeezing in a 10 minute walk during our lunch breaks, planning for a plant based and veggie packed stew instead of those cheesy noodles, substituting self doubt with self love. Wherever we’re beginning, slowly, slowly these whole body wellness inspired intentions will grow into lifestyle habits. Remember to acknowledge incremental efforts and successes, however minute or grand, finding a success in every endeavor.
Giving us the one-up on a lifetime of whole body wellness success, today I couldn’t be more excited to share my Chickpea, Tomato and Quinoa Stew with Cinnamon and Golden Raisins, the ideal culmination of cozy and warming, healthful and budget friendly. Made with a hearty and intensely nourishing white bean infused tomato broth, elevated with soothing undertones of cinnamon and naturally sweetening golden raisins, this simple, one-pot, and plant based protein and fiber rich stew is an amazing make-ahead weeknight meal option. Requiring only minutes of preparation for days worth of leftovers, I serve my stew with a thick slice of crusty sourdough, topped with a big squeeze of fresh lemon juice.
Chickpea, Tomato and Quinoa Stew with Cinnamon and Golden Raisins [makes 5 servings]
inspired by: Anna Jones, A Modern Way to Eat, Chickpea and Preserved Lemon Stew
1 tablespoon olive oil
1 red onion, peeled and diced
2 carrots, peeled and sliced into rounds
2 cloves garlic, peeled and minced
4 cups vegetable stock
1 can (15 ounces) diced tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
1 can (15 ounces) cannellini beans, drained, rinsed and mashed
½ cup uncooked quinoa
¼ cup golden raisins
1 stick of cinnamon
2 cups lacinato kale, roughly chopped
salt & pepper to taste
In a large Dutch oven or heavy pot, heat olive oil over medium heat until just hot. Add onion, carrots, and garlic, and sauté, stirring frequently, until vegetables are soft, but not browned (about 10 minutes).
Add the vegetable stock, diced tomatoes, chickpeas, mashed cannellini beans, quinoa, raisins, and cinnamon, making sure to thoroughly stir in mashed cannellini beans so they begin to dissolve into the broth. Bring pot to a low boil, reduce heat to low and cover, allowing stew to simmer for 30 minutes, or until quinoa has completely cooked through. Remove from heat, remove cinnamon stick and stir in chopped kale until just wilted. Season to taste, serve and enjoy!
Nutritional Information [per serving = 2 cups]
320 Calories, 6g Fat, 54g Carbohydrates, 11.5g Fiber, 13.5g Sugar, 13g Protein