Turmeric Bone Broth Chickpea Mash
Gluten-FreeUnder 15 MinsHigh Protein • BalancedOne-Pot • StovetopLunch • DinnerComfort Food
Easy
15mins
410 kcal
1 servings
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A quick, anti-inflammatory, and ultra-soft stew made by mashing chickpeas into a fragrant, golden bone broth.
When you are looking for a gentle, healing meal, this Turmeric Bone Broth Chickpea Mash is the ultimate comfort food. Designed specifically to be anti-inflammatory and naturally gluten-free, this nourishing Turmeric Bone Broth Chickpea Mash brings together protein-packed legumes and collagen-rich liquid gold for a meal that is as restorative as it is delicious. By simmering the ingredients together in one pot, the flavors meld beautifully, creating a soft, easily digestible texture that requires minimal chewing. Bone broth provides a deeply savory, umami-rich base that is famously soothing for the gut, while the addition of golden turmeric introduces powerful anti-inflammatory compounds. We incorporate some of your highly perishable cherry tomatoes for a burst of subtle acidity and vitamin C, and finish the dish with a cooling dollop of creamy yoghurt. If you need a meal that is both exceptionally quick to prepare and incredibly gentle on the digestive system, this soft-food recipe hits every mark. The best part of making this Turmeric Bone Broth Chickpea Mash is that mashing the legumes directly in the broth thickens the dish into a velvety, creamy stew without the need for any flour or gluten. Enjoy this warm, glowing bowl of health whenever your body needs a restorative reset.
Ingredients
- 120 g Chickpeas (about ½ cup)
- 250 ml Bone Broth
- 6 tomatoes Cherry Tomatoes
- 1 tbsp Olive Oil
- 1 clove Garlic
- 0.5 tsp Ground Turmeric
- 2 tbsp Yoghurt
Instructions
- 1Step 1: Heat the olive oil in a small pot over medium heat.
- 2Step 2: Add the minced garlic and halved cherry tomatoes, sautéing for 2 to 3 minutes until very soft and beginning to break down.
- 3Step 3: Stir in the ground turmeric and cook for 30 seconds to release its anti-inflammatory properties.
- 4Step 4: Pour in the bone broth and add the chickpeas. Bring the mixture to a gentle simmer.
- 5Step 5: Let it cook for 8 to 10 minutes, allowing the chickpeas to soften completely and the bone broth to reduce slightly.
- 6Step 6: Using a fork or the back of a spoon, gently mash about half of the chickpeas directly in the pot to thicken the liquid into a creamy, easily manageable texture.
- 7Step 7: Transfer the warm mash to a bowl and top with a gentle dollop of yoghurt before eating.
Chef's Tips
- •For extra anti-inflammatory benefits, add a tiny pinch of black pepper, which helps your body absorb the curcumin in the turmeric.
- •If you want the meal to be completely smooth, you can use an immersion blender right in the pot instead of mashing with a fork.
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Recipe By
Kitchen Buddy Chef