Sunshine Curried Chickpea Stew

Love is about taking care of those who are close to you when they are having trouble taking care of yourself. We all need a little help sometimes, and you never know when it might be you that needs it.  At least that is how I feel.  Eric wasn't feeling the greatest last week, like he might have picked up a touch of something so I thought I would make him some warming soup with things that help you stay healthy in it.  It was a little chillier day than the rest, rain falling in the afternoon, so a good day for soup.  I included plenty of veggies, some chickpeas for protein, and most importantly ginger, turmeric, alliums and hot peppers.  All for immunity and anti-inflammatory purposes.  I added in some coconut milk at the end for richness as well since this soup had no other fats in it.  It turned out delicious, warming and the most beautiful sunshine color fit to brighten anyone's day.  Eric loved it, since he didn't feel like cooking for himself at that point.  You never know when you will have the opportunity to help someone out, but when you do, you should take it.

Sunshine Curried Chickpea Stew

Serves 2-3

1 small onion, diced

2 carrots, halved and sliced

2 celery stalks, sliced

2 garlic cloves, minced

2 medium red potatoes, diced

1 yellow bell pepper, diced

1 jalapeno, minced

1 Tbsp fresh ginger, minced

1 tsp turmeric

1 tsp ground cumin

1/2 tsp sea salt or to taste

3 cups filtered water (or as needed to cover veggies)

1 1/2 cups cooked chickpeas (or a 15 oz can will do)

1/2 cup full fat coconut milk

3 Tbsp arrowroot starch dissolved in 3 Tbsp filtered water

Combine all ingredients but the chickpeas, coconut milk, and arrowroot in a pot and bring to a boil.  Lower to a simmer, and let cook for 20 minutes, or until the veggies are all tender and the flavors have combined.  Add the chickpeas, coconut milk and arrowroot and stir in until the coconut milk has dissolved and the soup is thickened.