Vegan Fresh Herb Chickpea & Collard Green Stew

Although it is officially fall, the winter weather is upon us in Seattle. Cold, damp, and wet; temperatures dropped and the first signs of winter occurred when snow fluttered in the skies. 

Since we are entering the hibernation season, it is important to consume healthy and hearty foods to warm the soul rather than gorging on comfort foods. 

As a health coach and personal trainer, I advocate for eating greens. Many people who follow the paleo lifestyle do not realize that our hunter and gatherer ancestors received their potassium, calcium and other nutrients from plant-based foods. 

Today, humans have a myriad of health problems caused by a poor diet, sedentary lifestyle and/or environmental pollution. And getting our disease-preventing nutrients from plants is crucial to "keep us alive and well."

It is ideal to eat a combination of fresh and cooked greens. But soups are one of the best foods to consume as it contains water, vegetables and fresh herbs. 

​There are many reason on why you should eat your greens, but here are three thoughts to consider.

• Greens contain high bouts of magnesium and are a low GI food, thus benefiting individuals with Type 2 Diabetes. 
• Greens are rich in beta-carotene which is converted into Vitamin A and aides immune function.
• Greens are low-energy density foods which means much of it's weight contains water and fiber. This is turn benefits weight management as the foods are low in calories and high in nutrients. 

​
What is your favorite health benefit of eating greens?

"Let greens be thy medicine and thy medicine be thy greens." 

Vegan Fresh Herb Chickpea & Collard Green Stew
Prep Time: 7-10 minutes
Cook Time: 22-30 minutes

Ingredients: 
4 cups water
1 can chickpeas, washed and rinsed
1 can diced tomatoes
1 tbsp olive oil
2 garlic cloves, chopped
1/2 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
3 small white potatoes, chopped
4 collard green leaves, chopped
1/3 cup chopped kale
1/3 cup parsley
3 tbsp fresh chives, chopped (optional but recommended)
3/4 tsp. dried basil
1/2 tsp salt
1/2 tsp pepper

Directions
Prep the vegetables. Cook the garlic, onion, celery and carrots in olive oil for 3 minutes. Add the potatoes and cook for another 2 minutes. Add a splash of water if dry. Add all of the ingredients, except for the chickpeas, and simmer until the broth is flavorful and the potatoes are edible. Add the chickpeas the last minute of cooking. Remove from heat and serve. 

Looking for other soup recipes this winter? Check out some of our favorite:
Super Easy Vegan Pumpkin Curry Soup (Kürbis Curry Suppe)
My Vegan German-Inspired Clear Vegetable Soup ("Alles Klar" Gemüsesuppe) Recipe
Vegan Fresh Herb & Corn Soup
Vegan Sweet Potato Kale Quinoa Stew

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