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Chickpea-Veggie Stew


Prep time:                      10 minutes

Cooking time:             48 minutes

Yields:                         6 people



2 cups cooked chickpeas
6 hakurei turnips, chopped
1 onion, chopped
8 garlic scapes, chopped
1 cup sugar snap peas, trimmed and chopped into 1" pieces
1 bunch chard, de-stemmed and chopped
1 28 oz can of tomatoes
1 14oz can of coconut milk, or 2 cups dairy or non dairy milk
1 1/2 tsp sea salt
4 cups water
1 tbsp olive oil
onion powder, oregano, pepper to taste



Combine all ingredients except peas and chard in a large soup pot. heat on high until it comes to a boil. Reduce to low, cover, and simmer 45 minutes. Add the peas and chard, stirring and cook another 2-4 minutes, until chard is fully cooked. Taste and adjust seasonings. Serve with fresh warm bread. 


Credit:          Robyn at Asbury Village Farm

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