The beauty of this dish is not just in its flavor, but in its ability to support hormone balance on multiple levels.
Turmeric helps with inflammation and supports liver function, which aids in hormone detoxification. Chickpeas provide plant-based protein and fiber, helping stabilize blood sugar levels, which is key for hormonal balance. Coconut milk offers healthy fats, crucial for producing and maintaining hormone levels. Leafy greens like spinach and kale are packed with magnesium and calcium, essential for bone health and easing stress.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 15-oz can chickpeas, drained and rinsed
- 1 small sweet potato, diced
- 1 15-oz can diced tomatoes
- 1 15-oz can full-fat coconut milk
- 1 cup broth (vegetable or chicken)
- 2 cups spinach or kale, chopped
- 1 tsp salt (or to taste)
- Black pepper or red pepper flakes to taste
Instructions
- Heat olive oil in a large pot over medium heat. When oil begins to shimmer, add the diced onion. Sautee until translucent.
- Add the garlic and ginger, stirring constantly for about 30 seconds.
- Add turmeric, cumin, and cinnamon and stir to distribute.
- Add the chickpeas, sweet potato, tomatoes, broth and coconut milk. Bring the mixture to a gentle boil and then reduce the heat to let it simmer.
- When sweet potatoes are soft, add the greens.
- Season stew with salt and pepper, then let the stew simmer for a few more minutes.
Notes
- This can be served as a side dish or as a vegetarian meal over rice.
- Add a dollop of plain Greek yogurt for a creamy touch.
- Sprinkle with chopped nuts of choice for some added crunch (cashews, pistachios).
