I’ve been meaning to post this recipe for weeks now, but my work schedule has been particularly busy. I’m heading into conference call number five for the day in just a bit, and between calls, I’ve been staring at hundreds of pages of website manuscripts and design comps. It really is as fun as it sounds.
My time in the kitchen, not surprisingly, has been rather limited. I’ve been enjoying lots of green smoothies, fresh juices, kale salads, and hummus. Always hummus. So, basically what I like to call uncooking.
I actually love this style of mostly raw foods, but Aaron confessed that it’s getting old for him. And so now we’re in a soup phase. Simple split pea, tomato, and our new go-to: spiced vegetable and chickpea stew.
This stew combines some of our favorite Mediterranean-inspired flavors and I especially love all of the different textures. Aaron started adding some chopped, lightly toasted almonds to his for a little extra crunch, and although I initially scoffed at the idea, my soup now seems incomplete without the almonds. Like vanilla ice cream without the chocolate chips…and sprinkles, chocolate sauce, and an embarrassing number of maraschino cherries. I live for toppings and those awful neon-colored cherries.
Good thing this soup is light enough to leave plenty of room for ice cream.
- 1 Tbs. Extra Virgin Olive Oil
- 1 32 oz. Can Diced Tomatoes
- 3 C. Vegetable Broth
- 1 Small Onion, Chopped
- 2 Carrots, Chopped
- 10 Button Mushrooms, Sliced (or Baby Bella)
- Juice of 1 Lemon
- ⅓ C. Pitted Black Olives, sliced
- 1 C. Cooked Chickpeas
- 2 Tsp. Cumin
- 1 Tsp. Paprika
- 1 Tsp. Garlic Powder
- ½ Tsp. Turmeric
- ½ Tsp. Cinnamon
- Salt and Pepper to taste
- ¼ Cup Roasted Almonds, chopped
- Heat the olive oil in a large pot over medium heat.
- Once heated, add the chopped onions and cook for 4-5 minutes, stirring occasionally.
- To the onions, add the cumin, paprika, garlic powder, turmeric, and cinnamon, and stir to combine.
- Add the chopped carrots and mushrooms, and then stir in the lemon juice.
- Next add the vegetable stock and the can of diced tomatoes (including the tomato juice).
- Stir and bring the stew to a boil over high medium-heat.
- Reduce the heat to a simmer, cover the pot, and allow to cook for an additional 10-15 minutes.
- After the soup has simmered, stir in the olives and chickpeas. Cover once again and allow the soup to simmer for another 5 minutes.
- Add salt and pepper to taste.
- When ready to serve, sprinkle the chopped almonds on top and enjoy immediately so they don’t lose their crunch.