The detox trends (juice cleanses, fad diets) always makes me cringe a little because the truth is our bodies are engaged in detoxification ALL THE TIME and the best way to support those processes is by supplying our system with the right nourishment.
This spiced chickpea dandelion stew is designed to do just that with spices like cumin, nigella seed, coriander, fennel, fenugreek, turmeric and ginger, bitter dandelion greens and chickpeas, all of which support liver and/or gut health. Anti-inflammatory sumac to finish. And fresh cilantro.
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RECIPE
Yield
4 servings
Ingredients
- 1/4 tsp cumin seeds
- 1/4 tsp coriander seeds
- 1/8 tsp nigella seeds
- 1/8 tsp fennel seeds
- 1/8 tsp fenugreek seeds
- 1 tbsp avocado oil
- 1/2 tsp turmeric
- 1 small sliced onion
- 2 cloves crushed garlic
- 1/4 tsp minced ginger
- 1 can drained chickpeas
- a few small sliced potatoes
- a large handful chopped dandelion greens (you can use kale or spinach if you want things less bitter)
- salt and pepper
- 2 large pinches of allspice
- fresh lime
- a dusting of sumac
- fresh cilantro
- a pinch of cayenne
Method
In a pan combine cumin, coriander, nigella, fennel and fenugreek seeds with avocado oil on medium high heat until they sizzle and become fragrant, about a minute.
Add turmeric and allow it to bloom for 30 seconds. Then add onion, garlic and ginger and cook for 3 minutes.
Add chickpeas, potatoes and dandelion greens and large lunches of salt and pepper.
Add allspice and enough water to cover and cook with the lid on until the greens and potatoes are tender, 10-15 minutes. If you don’t like wilted greens allow the potatoes to cook and then add the greens at the tail end. Adjust the salt and pepper to taste.
Serve with a squeeze of fresh lime, a dusting of sumac and fresh cilantro. A pinch of cayenne is also a nice touch.
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