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:
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
- 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
- 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
- Slice the red onions as thin as you can. Using a mandolin, will make this easier.
- Stuff all the red onions in a mason jar .
- 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.
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
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.