Have you ever had pesto in a stew? It’s delicious! Pesto, made of freshly ground basil and nuts, is a delicious way to nourish yourself with minerals, antioxidants, and protein. The detoxifying aspect of this recipe comes from omitting the cheese, extra oil, and even the garlic, which can be a bit agitating. You will start feeling so amazing as you go along your continuing detox journey toward lightness that you won’t even miss those ingredients in this dish. Chickpea Stew is so hearty it makes a fantastic main course. Serve with brown rice (preferably soaked and sprouted).
- Make the pistachio pesto: Combine all the pesto ingredients in a food processor or mortar and pestle. Process or mash together, retaining some chunky texture.
- To make the stew, combine the onion, carrots, celery, and vegetable broth in a large pot and bring to a boil. Lower the heat to a simmer, and cook for about 15 minutes, until the veggies are soft. Add the cooked chickpeas and 1⁄2 cup of the pesto, and simmer over low heat for an additional 10 minutes. Season with salt. (Save the rest of the pesto to use as a veggie dip; it will keep for up to 5 days in the refrigerator in an airtight container. We just had to make a larger amount to ensure easier blending.)
- Ladle the stew into bowls and garnish with the chopped parsley.
Excerpted from Recipes for Your Perfectly Imperfect Life by Kimberly Snyder. Text Copyright © 2019 Kimberly Snyder. Photo Copyright (c) Ylva Erevall. Reprinted with permission from Harmony Books, a division of Penguin Random House New York, NY. All rights reserved.
Kimberly Snyder, C.N. is a nutritionist and multi-time New York Times best-selling author. A wellness expert and passionate yoga practitioner, Kimberly has dedicated her life to inspiring others to discover their own light and true beauty. Her new book Recipes For Your Perfectly Imperfect Life is on sale February 19.