Spinach Chickpea Stew with Garlic Couscous

I’ve recently learned that my girls like chickpeas in any form.  I used to think it was just Roasted Masala Chickpeas that they gobbled down, but I’ve been paying attention and I’m glad I have!  Watching both of them gobble down this stew was amazing.  They are one of the few girls who also love to eat spinach in any form, cooked or uncooked (I feel blessed) so I knew I was going to use it to give some green to this dish!

I’m totally adding this to my weeknight meal list as it took me only 20 minutes to pull together!  I got the couscous started on the side and takes only 15 minutes to make!

Can you tell I’m ready for the autumn season to begin?  I’ve had a fun summer enjoying the hot weather but between the smoke from all the fires and a broken AC during the multiple heat waves, I am looking forward to the end of the year.  Hot stews are just the thing to warm you up during the cold months and this recipe is a great one where you get to spend more time enjoying the food than making it!

Try it out and let me know what you think.  Tag me on Instagram @bitofspice146 and use the #bitofspice146 hashtag.   I would love to see your versions of my recipes!

From my kitchen to yours, enjoy this delicious stew!

Chickpea and Tomato Soup

This Chickpea and Tomato Soup is healthy, delicious, carb-free and easy to make in less than 30 minutes! All you have to do is chop and simmer the soup until it’s done!  A family favorite, we add this to the rotation in the fall and winter months almost on a weekly basis!
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The girls love this because it is simple, yet flavorful and they have so much fun making it with me (and eating half the ingredients).

Though traditionally mild in flavor, I’ve added fresh and dried herbs as well as a small parmesan rind to bump up the flavor.  You will be amazed at the difference the cheese rind makes.  If you don’t have any, don’t worry … the soup is still delicious!
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To store cheese rinds, simply keep the rinds in a sealable plastic bag and place in the freezer indefinitely.  Pull it out whenever you are ready to use it.  Such a simple and delicious trick!

I did omit the pasta that is usually part of a traditional Italian Chickpea and Tomato Soup because I do serve this with bread on the side.  However, feel free to add in the pasta if your heart and belly desire.  Simply add in 1 cup of any small pasta you have at home (mini macaroni, ditalini, mini shells are some examples you can use).
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From my kitchen to yours, I hope this soup brings as much comfort and warmth to you as it does to my family!

Easy Chicken Ramen with GF Noodles

I was never a big ramen fan until my sister-in-law Sarika took me to this tiny little ramen restaurant in Oakland.  I can’t stress enough how good that ramen was.  It was simply delicious with layers of flavor in the broth and each bite just filling you with warmth and comfort.
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Recently, Taste Republic and I decided to partner together to come up with some new recipes and when I saw their gluten free linguini, I knew I wanted to make ramen with it instantly.  Fresh pasta that are thin enough to substitute for traditional ramen noodles and they cook in just 3 minutes!
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This recipe literally took me less than 30 minutes to make and part of the reason is I used rotisserie chicken.  A perfect weeknight recipe that’s a little different from having to precook in an instant pot or slow cooker (don’t get me wrong, I love both of those devices!) and you can still make a delicious meal in 30 minutes – yes please!
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Here are a few more weeknight meals you may enjoy:
Greek Tortellini Salad
15 minute Masala Pasta
Sausage & Zucchini Linguini
Roasted Garden Salad
Instant Pot Tortilla Soup

From my kitchen to yours, I hope you enjoy this recipe.
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What you’ll need:

*Disclaimer:  I have partnered with Taste Republic to use their gluten free pastas for my 30 minute meal series.  This recipe is a product of that partnership.

Instant Pot Tortilla Soup

Tortilla Soup is one of my favorite soups.  Especially this instant pot recipe which takes only 4 minutes to cook!  It’s filled with delicious veggies and spices like ancho chile and chipotle powder to build a good depth of flavor.  Perfect for a hectic weeknight or a cold day, this tortilla soup is a great way to use up pantry essentials.  Continue reading “Instant Pot Tortilla Soup”

Rainbow Lentil Stew Yum

Rainy days always inspire a bowl of soup from my kitchen.  This particular stew is inspired from my love of including rainbows in my food.  Even better, it’s a one pot meal that’s easy to make with staple ingredients already in your pantry/fridge. Continue reading “Rainbow Lentil Stew Yum

Rainy days always inspire a bowl of soup from my kitchen.  This particular stew is inspired from my love of including rainbows in my food.  Even better, it’s a one pot meal that’s easy to make with staple ingredients already in your pantry/fridge. Continue reading “Rainbow Lentil Stew Yum

Lentil Barley Soup Yum

A few years back, when I was sick, my husband brought home a veggie barley soup by Wolfgang Puck.  I fell in love instantly and now, it’s the first one I want when I’m feeling a little under the weather or even in the mood for some comfort soup.  There’s a heartiness about it without the fuss of heaviness to it.  As much as I love Chef Puck’s soup, I wanted to create my version at home.
For a couple of winters, I tried several variations but was never satisfied with it because none of them measured up to Chef Puck’s soup.  Well, how can anything really?  Anyways, I kept at it and I think I’ve found a great version that works for me.  I’m sure you will enjoy it as much as I do.
I found all of the produce at the farmer’s market, making it more sustainable, organic, and healthy (c’mon, we all know there’s more sodium in a can of anything….no matter how delicious it tastes!).
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I just love having fresh veggies, and for me, the more the better!  Added benefit, when my daughter was cooking this with me, she said, “Mamma, we’re eating the rainbow!”  Made me so proud as I’m trying to teach her to eat her colors to get a variety of nutrients.  Score 1 for Mom!
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If you’ve been following my blog, you’ll figure out that I’m a barley addict!  But really, what’s not to love?  It’s high in protein, high in fiber and has so much nutrition!
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So… what are you waiting for?!  Try out this delicious goodness and enjoy some comfort with rainbows and barley like me.

Ingredients:
½ c pearl barley
½ c green lentils
½ med onion, diced
1 med carrot, diced
3 ribs of celery, diced
½ zucchini, diced
½ yellow squash, diced
1 potato, diced
3 cloves garlic, minced
1 Tbsp Olive Oil
1 bay leaf
1/3 c tomato sauce
4 c low sodium veggie broth
1 c water
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
salt to taste
pepper to taste
cilantro to garnish

Directions:
In a deep pot, heat olive oil and sauté onions until they are browned.  Add in garlic and sauté for another 30 seconds to let the aroma bloom.  Add in all the veggies and sauté for a few minutes until the veggies are tender.  Mix in the spices and bay leaf.  Cook for 2 minutes.  Add in the tomato sauce and mix well.  Cook for 3-5 minutes.  Add the barley, lentils, veggie broth, water, salt and pepper.  Mix well and cook covered for 30 minutes.  Taste and season with more salt and pepper if necessary.
Serve with a slice of garlic bread and enjoy!