Day 5: 7-Day Spring Detox

Happy Monday Spring Detoxers! 

Congrats to everyone who survived the weekend!

Looking for some cleanse-friendly kitchen inspiration? Here’s an easy recipe that was sent to me by one of your fellow detoxers. It’s easy, filling & doesn’t contain grains or meat (so you can enjoy as much as you like for lunch and/or dinner!). Only 3 days to go! Bon appetit.

Moroccan Spiced Chickpea Stew

Makes 6 servings

Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped organic tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart water (or homemade vegetable/chicken stock)
Sea salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and sauté a minute or so. Add tomatoes, chickpeas and water/broth. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add more water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.