The Hot Chick

Always a big fan of hummus, I’ve officially become a chickpea convert after making this stew. Like beans but meatier, like meat but creamier and like peas but silkier, chickpeas are a canned wonder.

Three ounces of chickpeas have almost 9 grams of protein and 8 grams of fiber, yet less than 1 gram of bad fat. They can be: eaten cold in salads, ground into a flour called gram flour, fried up as falafel, fermented to make an alcoholic drink similar to sake, mashed into hummus or simply roasted, spiced and eaten as a snack. And, pssst… they’re cheap!

Moroccan Lentil and Chickpea Stew
Serves 4

2 tbsp. extra-virgin olive oil
1 lb. boneless, skinless chicken tenders, cut into 1-inch pieces
sea salt and black pepper
½ large white onion, diced
2 ribs celery, split and thinly sliced
1 carrot, peeled and thinly sliced
1 tsp. ground ginger
1 ½ tsp. turmeric
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. ground cumin
14 oz. diced tomatoes
3 ¼ c. chicken stock
¼ c. dry red lentils
14 oz. can chickpeas
¼ c. long-grain white rice
¼ c. fresh cilantro, chopped
1 tsp. lemon juice
4 fresh chives, snipped, for garnish

In a large pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper and add to the pot. Cook until browned, about 6 minutes.

Remove the chicken from the pot and set aside. Add the onion, celery and carrot and cook until softened, about 6 minutes. Add the ginger, turmeric, cinnamon, nutmeg and cumin and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices (scrape any browned bits off the bottom of the pot with a wooden spoon). Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 45 minutes to an hour.

Add the rice and stir to combine. Return the soup to a simmer and cook, covered, for 30 minutes more. Add the cilantro and lemon juice and adjust seasonings to taste. Ladle soup into bowls and sprinkle the chives on top.