Losing your closest partner in life is incredibly devastating. A person who is going through this hardship truly requires all the love and care he or she can find from friends and family.
In my opinion, food, especially food that is nourishing and wholesome, is and always will be one of the best ways to express that love and care.
Unlike the heaviness that is characteristic of most traditional “comfort food” entrees, I prefer my comfort meals to be a bit lighter, yet no less full of warming flavors and satiating ingredients.
This Apricot Tomato Chickpea Stir-Fry is a perfect example of what comfort food should be.
(Nobody can honestly say that feeling bloated and bogged down is very comfortable, right?)
This stir-fry offers up a balance of healthy complex carbohydrates, fats, and protein to help support optimal energy levels. Along with energy-providing macronutrients, this dish is also filled with fiber and micronutrients that support digestion, immunity, and other essential elements of overall wellness.
Perhaps the most comforting aspect of this recipe, though, is the combination of spices and flavorings. Grounding roots like turmeric and ginger are simmered with warming spices like cinnamon and nutmeg.
Apricots, tomatoes, and chickpeas are the perfect base for these flavors, especially when served over a satisfying bed of whole grains.
Nothing calls up comfort more to me than this combination. It’s just what someone who recently lost a significant other might need most.
This dish can be prepared ahead of time and then reheated in the microwave or on the stovetop before serving. If desired, it can also be portioned into freezer-friendly containers and frozen for up to one month. (Reserve the cashews and cilantro for just before serving.)
Serves: 4
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Apricot Tomato Chickpea Stir-Fry
TOTAL TIME
5 MIN
PREP TIME
25 MIN
This stir fry is a sweet way to express love and solidarity to a friend who has lost her/his life partner. The ingredients are sweet, complex and unexpected. This recipe was developed by Ginger Hultin, RD and Stephanie McKercher, RDN.
Ingredients
1 tablespoon grapeseed oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon ginger, freshly grated
1 medium red bell pepper, diced
1 tablespoon ground turmeric
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup vegetable broth
1 cup dried apricots, roughly chopped
1-14 oz can chickpeas, drained and rinsed
1 cup diced tomatoes, not drained
½ teaspoon chili powder
½ teaspoon salt
2-3 cups cooked brown rice or quinoa
½ cup raw cashews, roughly chopped
¼ cup fresh cilantro, roughly chopped
Instructions
Warm oil in a large pot over medium heat. Sauté onions, garlic, ginger, and bell pepper for 3-5 minutes, until onions are translucent. Add turmeric, nutmeg, and cinnamon, stirring constantly, adding small amounts of vegetable broth as needed to prevent the spices from sticking to the pot. Cook 1-2 minutes. Add remaining vegetable broth to mixture and simmer for 3-5 minutes, stirring often. Add apricots, chickpeas, tomatoes, chili powder, and salt. Cover and switch to medium-low heat. Allow to gently simmer for about 8-10 minutes, for flavor to develop. Ladle stir-fry over warm brown rice or quinoa. Garnish with cashews and cilantro. Serve hot.
Reference
For further information, please visit Stephanie McKercher at The Grateful Grazer.
Give InKind does not provide medical advice, diagnosis, or treatment. We have an affiliate relationship with many of the advertisers on our site, and may receive a commission from any products purchased from links in this article. See Terms & Conditions.