If you follow me on Instagram I'm sure you've noticed that I'm pretty much obsessed with avocado and I've been adding it to just about everything. From soups to salads and even stews like this one. So as long as I can find perfectly ripe avocados you will find them on my plate. 😀
Cook Time: 30 Minutes
Makes 2-3 Servings
2 cans of chickpeas rinsed and drained
1 medium sized red onion chopped
2 bell peppers chopped (You can use whatever color peppers you like)
2 celery ribs chopped
2 cans of fire roasted tomatoes (with the liquid)
1 tbs of chili powder
1 tsp of cumin
1/2 tsp of paprika
cayenne pepper to taste
(optional) 1 tsp of garlic powder
2 tbs of tomato paste
1/2 cup of veggie stock or water
3 tbs of extra virgin olive oil
sea salt to taste
4 cups of cooked quinoa or rice
Place a large skillet or pot over medium heat and add in the extra virgin olive oil, onions, peppers and celery.
Cook while stirring occasionally for 6-7 minutes.
Next add in the chickpeas, roasted tomatoes (and the liquid), the seasonings, tomato paste and veggie stock and stir well.
Cover with a lid and cook for an additional 15-20 minutes while stirring occasionally.
Next add sea salt to taste.
I served this with quinoa and avocado with a little black sea salt.