May 31, 2020

1 Comment

There is nothing more comforting than eating a hot stew on a cold day, and even more so if it comes loaded with nutrition and flavors that will conquer any palate.

I love this type of preparations, since they allow us to play a lot with the ingredients and thus always have different results that will surprise you. I love chickpeas for their great versatility, but you can make your stew with the legume you want, whether it be beans, lentils or peas, the consumption of this type of food will fill us with micro and macro nutrients perfect for your day to day. Remember to add them every day to your preparations.

We prepared this recipe together with Dr. Rodolfo Neira through Instagram Live that we broadcast live yesterday, Saturday, May 30. If you missed it, you can watch it here and thus learn the procedure on video:

View this post on Instagram

A post shared by Rodolfo Neira Vicentini (@rodofeliz) on

Comforting Chickpea Stew

4 medium servings


  • 4 cups of cooked chickpeas
  • 1 finely chopped onion
  • 2 cloves of garlic
  • 2 carrots, medium square
  • 1 bell pepper, julienne
  • 3 cups of frozen corn
  • 2 1/2 cups sweet potato squash, square medium
  • 2 sticks of celery, small square
  • 1.2 lt of homemade vegetable broth or water
  • 2 cups of chopped spinach
  • 1 tbsp coconut oil
  • sea ​​salt to taste
  • 1/2 Cup of coriander for the final touch


  • Sauté the onion, the garlic cloves and the carrot in a pot with a pinch of salt, stirring until the onion turns slightly transparent.
  • Then add the chopped celery, sweet potato squash, pepper and 1/2 cup of corn (reserve the rest for later), and add the vegetable broth, letting it boil along with the other ingredients.
  • Blend the rest of the corn with 1 cup of water, until you get a cream as homogeneous as possible. When the preparation is already boiling, add the chickpeas and little by little the corn cream, without stopping stirring the stew, this to achieve a creamier texture.
  • Taste the stew to adjust the salt and remove from heat. Add the spinach and let them cook in the residual heat of the pot.
  • When serving, chop fresh cilantro and add to the stew.
  • You can store up to 4 days in the fridge.

I hope you like this recipe and you can prepare it in these autumn days.

If you do, remember to tag @simpleyvivo to see your creations 🤗.

If you have doubts, write me a message in RRSS or leave a comment here in the post.

1 Response

Sandra Tamargo
Sandra Tamargo

June 02, 2020

Uyyy exquisito….te pasaste….sin dudahay q hacerla….yo cuando cocino legumbres… un kilo…congelo porciones así es q siempre tengo…pero se acaban las ideas!!!! Nuevamente muchas gracias!!!!!!

Leave a comment

Comments will be approved before showing up.

Also in Blog

RECETA: Tarta Coco Limón Pistacho
RECIPE: Coconut Lemon Pistachio Tart

May 16, 2022

Here you will find the recipe from the last instagram post corresponding to the celebration of the recent Mother's Day 💗.
Read More
RECETA: Porridge de Quinoa y Caqui
RECIPE: Quinoa and Persimmon Porridge

May 31, 2020 2 Comments

The cold is here and even though I still drink my smoothies regularly, there are days when I prefer to have something warm and comforting for breakfast. And what better than using quinoa, this pseudo cereal that is full of nutrients and that is so noble when it comes to preparing it.
Read More
RECETA: Ensalada Kale y Algas + Aderezo Miso Nuez
RECIPE: Kale and Seaweed Salad + Miso Walnut Dressing

May 14, 2020

In this post you will learn the details of the salad recipe with dressing that we prepared a few days ago in the Instagram live broadcast. Discover how each ingredient contributes nutritionally for these key moments of quarantine.
Read More