Shawarma Chickpea and Kale Stew

How I love spices, they bring the best out of any produce or protein and they are full of anti inflammatory healing properties. My good friend Zoe, pulled together some incredible food content queens and chefs around the nation to participate in a week of #quarantinekitchen cooking classes.

Every chef came up with an unique dish, Arroz Con
Gandules, Hawaiian Sticky Wings, Chicken Confit, One Pot Coconut Turmeric Pasta, Croque Madame and Shawarma Chickpea and Kale Soup and Black Bean Plantain Arepas. How could anyone not tune into that line up? I enjoyed learning from each chef. Check out my instagram page, @lifewithlisawashington to follow all the amazing chefs.

My dish here is very simple and loaded with veggies and lots of good healing spices for your belly and help keep your immune system nice and balanced. If you do not have the shawarma seasonings you can make your own version, also below is the quick pickling red onions you can try as well to garnish on to of the dish:


Shawarma Seasonings

These spices are in no particular order, you can adjust based on your preference, but the two main spices here are cumin and smoked paprika. Also, if you don’t have all these spices, use what you have in your pantry.

  • 1/2 tsp ground cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp clove
  • 1 1/2 tsp ground turmeric
  • 1/2 tsp ground all spices
  • 1/2 tsp ground garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground ginger
  • 2 tsp smoked paprika
  • 2 tbsp ground cumin
  • 1/2 tsp ground black pepper

Instructions:

  1. Add all spices to a small jar and shake or stir to combine. Will keep at room temperature for several months.

Quick Pickled Red Onions

Ingredients:

  •  1 red onion, thinly sliced (use a mandoline if you have one)
  •  1/2 cup apple cider vinegar
  •  1 tablespoon granulated sugar
  •  1 1/2 teaspoons salt
  •  1 cup hot or warm water

Instructions:

  1. Slice the red onions as thin as you can. Using a mandolin, will make this easier.
  2. Stuff all the red onions in a mason jar .
  3. In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.
Shawarma Chickpea and Kale Stew

The Stew

Ingredients:

2 tablespoons of olive oil

1/2 small red onion, chopped

4 cloves garlic, finely chopped

1 cup carrots, peeled and chopped

1 cup celery, chopped

1 cup red bell pepper, chopped

1- 14 ounce can, diced tomates

1 tablespoon shawarma seasoning, or more

4 cups frozen kale or spinach

1-15 ounce can organic chickpeas, drained and rinsed

1 cup organic vegetable broth

sea salt to taste

Instructions:

Heat a medium sauce pan over medium- low heart. Add the olive oil. When it is warm, add the onions and the garlic and season with sea salt. Stir occasionally for about 3 minutes. Add the bell pepper, carrots and celery, stir and allow to cook for about 3 minutes.
Stir in diced tomatoes and add shawarma seasonings, to taste. Cook for another 5 minutes, then add in chickpeas, kale and vegetable broth. Stir, taste and adjust seasonings, if needed. Turn the heat down a bit and allow to simmer for another 20 -25 minutes, until carrots and chickpeas are tender. Once the liquids has reduced and the stew has thicken, remove from heat and plate.

Add stew to a beautiful bowl and top with pickled red onions and avocado. I hope this recipe will warm your tummy and your soul. Enjoy and always Set the Table with Love.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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