Chickpea and Wild Rice Stew

🧂 Ingredients

• 1 cup wild rice

  uncooked
• 1 tbsp fresh thyme leaves
• 10 cups water
• 2 sweet potatoes

  peeled and chopped
• 1 cup butternut squash, fresh or frozen

  cubed
• ½ cup frozen corn
• 3 carrots

  peeled and chopped in rounds
• 1 stalk celery

  cut thin
• 15 oz chickpeas

  canned, drained
• 2 tsp salt
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp oregano
• 3 bay leaves
• 2 tbsp tomato paste
• black pepper to taste

Instructions

• 1 In a large pot on high heat, bring wild rice, fresh thyme and water to a boil.
• 2 Meanwhile chop the sweet potato, carrots, butternut squash, and celery. Add to
  the boiling soup.
• 3 Add the chickpeas, corn, salt, onion powder, garlic powder, smoked paprika,
  oregano, bay leaves, and tomato paste. Continue to boil until rice and
  vegetables are tender. This will take 45- 60 minutes from start to finish.
• 4 Enjoy within 5 days when cooled and stored properly in the refrigerator. It will
  last up to 3 months in the freezer.

Nutrition Info