Healthy Mama Magazine Issue 1 - July 2014

TEN GLU goodness eats FREE VEG AN NUT E FRE Y DAIR FREE E IN Y AL RG LK NE A E SUPER FO se erhou almighty protein pow OD ea kp hic ec th see the next page for another recipe and more info on the chickpea and its health benefits TOMATO CHICK PEA STEW By Cortney from The Daily Pea | Serves 8 4 cups (or two 15 oz. cans) organic tomato sauce 2 cups (or one 15 oz. can) organic diced tomatoes 1 ½ cups organic chicken broth (G Team suggests organic veggie stock for vego’s 1 cup organic corn or homemade broth for Gluten free) 1 cup organic spinach 1 tablespoon organic chili powder 1 15 oz. can organic chick peas ¼ teaspoon ground black pepper 1 15 oz. can organic red kidney beans 1 tablespoon organic Worcestershire sauce (omit for gluten-free) 1 15 oz. can organic black beans 1 onion, chopped 3 garlic cloves, minced 1 Combine all ingredients except spinach in a crock pot. 2 Cook on low for 6 to 8 hours (If cooking for 6 hours, set to high for the last hour.) 3 Stir in spinach when cooking time reaches the final 30 minutes. MAG 13

Healthy Mama Magazine Issue 1 - July 2014 | Page 13