Name: Chickpea Stew
Ingredients: 1 pound ground pork sausage; 1 cup dried chickpeas soaked and boiled or 1 can of beans; 1 piece of dried sea weed such as Kombu; 4-5 cups bone broth, homemade vegetable broth or water; 1 cinnamon stick; 1 small onion any color diced small; 1 bell pepper any color diced small; 1 celery stalk diced small; 3 swiss chard stems diced small; 1/2 teaspoon dried oregano or 1 tsp fresh minced; 1 small can tomato paste; 2 tbsp molasses; 2 cloves garlic minced; 1-2 tsp sea salt to taste and fresh pepper or 1/8 tsp cayenne (for spicy)

1 pound ground pork sausage
1 cup dried chickpeas soaked and boiled or 1 can of beans
1 piece of dried sea weed such as Kombu
4-5 cups bone broth, homemade vegetable broth or water
1 cinnamon stick
1 small onion any color diced small
1 bell pepper any color diced small
1 celery stalk diced small
3 swiss chard stems diced small
1/2 teaspoon dried oregano or 1 tsp fresh minced
1 small can tomato paste
2 tbsp molasses
2 cloves garlic minced
1-2 tsp sea salt to taste and fresh pepper or 1/8 tsp cayenne (for spicy)

Soak 1 cup chickpeas overnight with 1 Tbsp apple cider vinegar
Boil the chickpeas in 3 cups fresh water for 1 hour
Add a piece of sea weed to the beans while cooking
Brown the sausage over medium heat in a dutch oven
Add onion, bell pepper, celery, and chard stems until soft
Add garlic and oregano but do not let burn
Immediately add broth and can of tomato paste
Dump in the chickpeas and cinnamon stick
Add molasses and cayenne if you like it spicy
Simmer for 30 minutes on low
Season with sea salt and maybe some pepper
Enjoy over rice with a dollop of sour cream or yoghurt on top