This Chickpea Stew is made with local organic beef bone broth and topped with homemade pesto. It is a nutrient-dense soup full of flavor and beneficial nutrients for the whole body. Bone broth is great for improving immune health, digestive health, and skin health. The bone broth in this Chickpea Stew is a great source of collagen and rich micronutrients. Although some people have an aversion to red meat, bone broth made from grass-fed cows is totally different compared to your average supermarket brand. If you still want to avoid beef products, you can always substitute this recipe with a vegetable broth.
Chickpeas are a good source of plant protein, fiber, and other vitamins and minerals. Tomatoes are an excellent source of the antioxidant, lycopene. Antioxidants are so important for our overall health. They help the body rid toxins that we come into contact with from our everyday lives. Bon Appétit!
2 Cups of beef bone broth (or vegetable broth for vegan)
2 Cans garbanzo bean (BPA free lining)
1 16 ounces can organic diced tomatoes ( BPA free lining)
3 tbsp tomato paste
1 onion, diced
4 garlic cloves, chopped
1 bay leaf
Sea Salt and pepper
1 tbsp medium-high heat oil (optional)
Heat the oil and cook the onions for about 5 minutes. Add the chopped garlic and cook for 2 minutes. Next, add the spices and the rest of the ingredients. Let the soup simmer for 30 minutes. Stir occasionally. The longer it simmers the better the flavor.
For the Pesto:
In a food processor mix until smooth:
1/2 cup lemon juice
1/2 cup olive oil
1 cup basil
2 cups kale leaves
3 garlic cloves
1/2 cup raw pumpkin seeds
Salt & Pepper
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