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Garbanzo Bean Stew with Moringa
50 minutes
Fall is that beautiful time of year when we can wear warm clothes, sit by the fire and most importantly, eat nice hot meals! It seems like when the temperature drops so does our focus when it comes to eating healthy. There is a simple solution to this problem and that is to research some healthy recipes to satisfy those cravings.


  • ½ yellow onion, diced
  • 2 carrots, diced
  • 2 celery sticks, peeled and diced
  • 3 cloves of garlic, diced
  • 4 ounces of chopped pancetta, optional
  • 14 oz. canned dice tomatoes + juice
  • 1 generous tablespoon of tomato paste
  • 14 oz. garbanzo beans, drained
  • 1 head of cauliflower
  • 1 bunch of lacinato kale
  • 2 bay leaves
  • 4-5 sprigs of thyme
  • Oregano or parsley
  • Olive oil
  • Salt + pepper


  1. Dice the vegetables – onion, carrot, celery and cloves. Heat up a pot on medium heat and drizzle a good amount of olive oil. Throw in diced vegetables and let them soften for about 5 minutes and then add sprigs of thyme, bay leaves and pancetta.
  2. Stir everything around so nothing burns, you want all the vegetables to soften and brown just a little – usually you’ll need about another 10 minutes. Then add your canned tomatoes and tomato paste. Stir to incorporate and let the tomatoes caramelize, again another 10-15 minutes or so.
  3. Add your garbanzo beans and now your water. You want to fill the pot enough to cover all the vegetables and beans. The more water you add the thinner the soup will be. Stir and cover the pot and let it simmer.
  4. In the meantime, break down the cauliflower into florets or bit size pieces. Also separate the kales leaves from their stems and roughly chop the leaves. Once the stew has come to a boil, generously salt the stew to your liking and add fresh cracked pepper. Fish out the bay leaves at this time. You are welcome to do the same for the thyme sprigs but they add a nice flavor so I keep them in and just make sure to pull them out of my soup once I plate my dish.
  5. Add all the cauliflower florets, stir and cover the pot. Allow the stew to come back to a simmer for about another 15-20 minutes. Drizzle a good amount of olive oil on top.
  6. Then add your kale, any other herbs you’d like. I used about 5 sprigs of chopped oregano. Stir that in for a couple more minutes. Season the soup with more salt or pepper if you need to and then it’s done.
  7. Once you dish the soup out into your bowl, then you can add ½ teaspoon of moringa and stir it in. Stir in as much or as little as you like. The powder will dissolve right into the soup. NOTE: Leave some soup for the next day. All soups, not just this one are even better the next day after all those flavors have time to breakdown and really fuse together.

Nutrition Information


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