November 9, 2022
Moroccan Chickpea Stew
Moroccan Chickpea Stew
INGREDIENTS
- 2 cups dry quinoa
- 1 large onion
- 3 cloves garlic
- 2 large sweet potatoes (about 1 ¾ pounds)
- 2 tablespoons olive oil
- 1 teaspoon each paprika and ground cumin
- ½ teaspoon each ground coriander, ground turmeric, and ground ginger
- ¼ teaspoon ground cinnamon
- ½ teaspoon each kosher salt and ground black pepper
- 2 pinches cayenne pepper
- 1 15-ounce can diced tomatoes
- 2 cups vegetable broth
- 15 ounce can chickpeas, drained (or 1 ½ cups cooked)
- 3 cups baby spinach (or chopped spinach)
- 2 tablespoons chopped fresh cilantro, for garnish
- 1 lemon, for garnish
- 1 cup Greek yogurt, for garnish
METHOD
- Make the quinoa using the stovetop method or Instant Pot method. When it’s done, sprinkle with a little kosher salt to taste.
- Dice the onion and mince the garlic. Chop the sweet potatoes into bite-sized pieces.
- In a large pot, heat the olive oil. Sauté the onion for about 5 minutes. Add the minced garlic and sauté about 1 minute.
- Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt, black pepper, andcayenne pepper. Stir about 30 seconds, then add diced tomatoes and broth.
- Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in the spinach in the last 2 minutes.
- Serve over the quinoa, garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates