Chickpea soup with chunks of chayote squash, this is that blog post.
This is what I came up with last week when our temperatures dropped in the low 50’s. It satisfied the basic criteria to get folks fed; it was the perfect weeknight option, I made it with very little effort while using healthy ingredients. Let’s do it.
- Chayote squash
- Portobello mushrooms
- Green bell pepper
- Garlic cloves
- Roma tomatoes
Here’s where the magic begins. Lightly coat the slow cooker with grape seed oil, oh yes, I sure did break out the slow cooker. Stir-fry: chayote squash, mushrooms, bell pepper, onions, garlic in a skillet over medium heat until onions are lightly browned and the squash softens. Add to slow cooker, add in tomatoes and the next 5 ingredients.
Cover and walk away.
Aside from being a delicious weeknight option, this chickpea soup has incredible depth and richness in flavor.
Enter: Call To Action. Ladle some of that action into a bowl, add a pinch or two of fresh cilantro on top, grab a large spoon, and retreat to your sacred space.
OMG. Garlicky and bold from the chili powder with a burst of tomato juice filling your mouth; and a refreshing green zing of fresh cilantro; tender chunks of chayote squash saturated with broth and draped with caramelized mushrooms loaded with flavor.
MMMM!!! It’s that good-good.
- 4 chayote squash cubed
- 1 lb of sliced portobello mushrooms
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves minced
- 4 Roma tomatoes cut in quarters
- 1 can of organic chickpeas
- 1 cup vegetable broth LOW SODIUM
- 1½ teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 teaspoon pink Himalayan sea salt
- Cilantro to garnish
- Prep lightly coat slow cooker with grape seed oil.
- Cook stir-fry: squash, mushrooms, bell pepper, onions, garlic in a skillet over medium heat until onions are lightly browned and squash softens; do not overcook. Add to slow cooker.
- Stir in tomatoes and next 5 ingredients. Cover and cook on HIGH 1 hour.