Did you watch the Super Bowl game? Go to a party? A bar? Have people over?
This is the first year I’ve ever watched it. And by watched it, I mean we chatted with our friends, had some drinks, and then when the game started I just sat there, ate a lot of football food and kept chatting the entire time.
From what I hear, a lot of people get more excited about the food than the actual game. Yes, yes, there’s tons of you that are actually in to the game, I know. But I’m in camp food. I made a jalapeno popper dip that was actually made with green chiles instead of jalapenos because it was easier… but it was super good!
And now I’m also in camp ‘I ate so much salty cheesy rich food my body is crying’
So I’ve been eating a lot of fruits, vegetables and this stew.
THIS STEW. I’ve made it…. 6 times in the last 4 weeks. The first time I made it, I fell head over heels in love. The second, same thing. Third, I ran out of coriander and knew it wouldn’t be the same. It obviously was not. It was still pretty good… but nothing without the coriander. By the 6th, I actually intentionally changed something and decided I loved it 100x more and it was ready to share.
The only change? I originally made this with sweet potatoes and decided it’s 100% better with regular old russet potatoes. I mainly did it because sweet potatoes were $1.48/lb and a 5lb bag of russets were $1.65 aaaaand if you follow my grocery recaps, you know I spend as little as humanly possible on my food while still eating what I want to eat.
I definitely want to eat this chickpea shawarma stew. Loaded up with 5% plain greek yogurt or sour cream and lots of salty crunchy crackers/tortilla chips on the side. Or toast. Or buttered rice. Or naan. Anything carby, really.
It’s healthy, filling, cheap, loaded with spinach, tomatoes, potatoes, chickpeas and bell peppers. Deeply flavorful from generous amounts of shawarma spices. It’s everything my taste buds crave on these cold ass, depressing days and especially when I’m sick.
It also costs me anywhere from $8-$10 for 8-10 servings (how big a batch I make seems to vary).
I WILL SAY that for me to stay full, I need a solid amount of fats. There isn’t much in the fat department in this stew… so sometimes I’ll just chuck some butter in to a bowl I’m reheating. It isn’t weird. It’s glorious.
But also that’s why I load it up with 5% greek yogurt or full fat sour cream… and chips/buttered carbs on the side.
Maybe you feel better with less, so you use less. Maybe you’re like me and you’re like ALL THE FATS PLEASE. Add more!
It’s delicious (and cheap) either way.
Have a great week!
- 1 tbsp coconut oil or butter
- 1 large red onion, roughly chopped
- 1 large bell pepper, any color, roughly chopped
- 1.5-2 tbsp ground cumin
- 1.5-2 tbsp ground coriander
- 1.5 tsp turmeric
- ¾-1 tsp ground allspice
- 1 tsp ground ginger
- ½ tsp paprika
- ¼ tsp black pepper
- ¼-1/2 tsp cayenne pepper* optional, for heat
- a few shakes of cinnamon
- 1.5-2lbs russet potatoes (or any other), peeled and chopped in to bite size pieces
- 2-3 tbsp tomato paste
- 1 28oz can crushed tomatoes
- 4-6 cups chicken or vegetable broth
- 2 15 or 19oz cans of chickpeas, rinsed and drained
- 225 gram fresh spinach
- salt, to taste
- pinch of sugar, if necessary
- Heat oil in a large pot over high heat. Once hot, add the red onion and bell pepper along with a good pinch of salt. Cook for 5 minutes, stirring often or until soft and translucent.
- Add the spices and tomato paste and cook, stirring constantly for 2 minutes to let the spices toast.
- Add the potatoes, stir to coat with the spice/tomato mixture then add the crushed tomatoes and broth. Stir well until completely incorporated, adding more broth until you reach your desired thickness.
- Add the chickpeas and bring to a boil.
- Reduce heat to a simmer and cover with a lid. Allow to simmer, stirring every so often until the potatoes are fork tender, about 10-15 minutes (the potato takes longer to cook in the tomato mixture vs. water).
- Taste, add salt, sugar, and extra spices to your liking. Add the spinach and stir until wilted.
- Serve warm with salty, crunchy crackers, naan, rice, yogurt/sour cream, etc.