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Spiced Chickpea Stir-Fry

Nothing makes me laugh more than people telling me that they struggle with eating healthy because they "just love food too much". Why is that so funny to me? Well, because I truly love food more than anything else in life. I seriously think about food all. of. the. time. And if you told me that I had to eat baked chicken breasts with steamed broccoli for the rest of my life.... oh man, I would just lose my mind.

I love variety. I love flavour. I love foods that are rich, spicy, sweet, salty, and everywhere in between. But I've now learned that when you eat a whole foods diet, you seriously don't have to give up any of that! Not only can you have all of the flavours that you crave, but when you cut out all of the processed crap (sauces especially!), your tastebuds begin to change, and you start to notice that simple things like herbs and spices are PACKED with flavour! Not saying that I'm not a fan of delicious {homemade} sauces, but that's not what we're talking about here.

This stir-fry is super simple, using fresh garlic and ginger, and a few delicious spices. Even better, many of the ingredients have therapeutic benefits on top of their satisfying taste!

Turmeric: strong antioxidant; anti-inflammatory; liver supportive

Garlic: anti-bacterial; anti-fungal; enhances immune function

Ginger: soothes upset stomach; aids circulation; helps to lower blood pressure

Cinnamon: digestive aid; balances blood sugar; antiseptic properties

Now, why wouldn't you want to sneak those extra benefits into your dinner?! This meal is meat-free, but still quite hearty because of the chickpeas and the wide assortment of veggies. You can also play around with different veggies depending on what you have in your fridge, and you can serve this over quinoa or rice, or simply on its own! Let's get to the recipe...

Spiced Chickpea Stir-Fry

Serves 4


1 tbsp olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 1/2 cups cooked chickpeas

3 cups broccoli, cut into small florets

2 1/2 cups mushrooms, sliced

1 inch piece fresh ginger, grated

1 1/4 tbsp turmeric

1 tbsp cumin

1 tsp cinnamon

1/2 tsp cardamom

1/4 tsp sea salt

1/2 cup water

1 cup cherry or grape tomatoes, halved

2 cups kale, coarsely chopped


1. Heat oil in large pan or wok over medium-high heat.

2. Add onion and sauté until translucent, about 5 minutes.

3. Add garlic, chickpeas, broccoli, mushrooms, ginger, and all spices and sauté for 1-2 minutes.

4. Reduce heat slightly, pour in water, cover and cook until vegetables are tender, about 10-15 minutes.

5. Mix in kale and tomatoes and cook covered for another few minutes until kale is wilted.


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