White Bean and Chickpea Stew
1 day, 1 hr, 5 mins
• ¾ cup Anthony’s Goods Dried Chickpeas, soaked for 24 hours in plenty of water • ½ tsp baking soda • 1 tbsp olive oil • ½ yellow onion, chopped • 2 cloves garlic, minced • A few sprigs fresh thyme, chopped (about 1/2 tbsp) • A few sprigs fresh rosemary, chopped (about 1/2 tbsp) • 1 can cannellini beans, drained and rinsed • 1 ½ cups low sodium vegetable broth • 1 tbsp Anthony’s Goods Nutritional Yeast • 3 handfuls chopped kale • 1 handful baby spinach
Creamy beans and leafy greens come together in this cozy and aromatic vegan dish. Bookmark this recipe for a cold wintery day. 1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and set the chickpeas aside. 2. In a medium pot, sauté the onion and garlic until the onions are soft and translucent. Add the chopped herbs, cooked chickpeas and cannellini beans, along with the vegetable broth and nutritional yeast. Mix everything together and let simmer for 10-15 minutes until some of the broth is reduced. 3. Using a potato masher, roughly mash the beans and stir until the mixture is thick and creamy. 4. Add the kale and spinach and cook them down for a few minutes. 5. Remove from the heat and enjoy with crusty bread or crackers.