I was reminded of this recipe by a friend recently and wanted to share it here with a bit of a variation. This is a favorite from years ago, so I was happy to hear how much she enjoyed it.
On a cold night, there’s nothing more comforting than a warm pot of chickpeas simmering in spices. I usually get into a cooking slump come mid-week and this dish is easy to prepare.
The good thing is it can be adapted depending on what you have in the fridge or pantry, so don’t feel like you need to stick to this recipe exactly.
To make cook time even quicker, soak the rice and chickpeas (if using dried) overnight or throughout the day. Simply put them in separate bowls and cover them with water about an inch.
Put a towel on top and let it sit until ready to strain and cook for dinner. It takes a little bit of forethought but will make the process of cooking them easier in the long run.
If you’ve got a jar of stock waiting in the fridge, this recipe comes together in no time at all. You can always use water if you don’t have stock, as the tomatoes and spices will add a lot of flavor on their own.
Enjoying warming stews and soups is a great way to incorporate immune-supporting roots like astragalus into your meals.
One thing to note with astragalus (and most adaptogens) is that they’re best taken before getting sick with a cold or flu since they tonify the body. So use them to support the immune systems rather than treating something acute.
Native to China and used extensively in Chinese Medicine, astragalus is an adaptogen used to support the immune system during cold and flu season. It’s supportive to the lungs as well making it a great ally for asthma, too.
You’ll often find the dried root slices, cut and sifted root, or powder in your local herb shop or online. I add the dried slices to my broths for extra immune support throughout the year, but especially in the wintertime.
I hope this recipe brings some much-needed comfort to your week!
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