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    Chickpea & Veggie Stew


    • 3 cups (750ml) Water
    • 6 tbsp Organika Chicken Bone Broth Powder
    • 2 tbsp Extra-Virgin Olive Oil
    • 1 Yellow Onion, small & finely chopped
    • 1/2 tsp Sea Salt, divided
    • 2 cloves Garlic, minced
    • 2 Carrots, peeled & diced
    • 2 Russet Potatoes, peeled & cubed
    • 1/2 tsp Ground Black Pepper
    • 1 tbsp Smoked Paprika, divided
    • 1 28oz can Crushed Tomatoes
    • 1/2 tsp Dried Thyme
    • 1/2 tsp Chili Flakes
    • 1 Zucchini, diced
    • 1 14oz can Chickpeas, drained & rinsed
    • 1 1/2 cups Kale, chopped
    • Fresh Parsley, for garnish


    1. In a measuring cup, add the water and bone broth powder. Mix until well combined. Set aside.
    2. In a large pot, heat the olive oil over medium heat. Add the onion and half of the salt. Sauté for three to four minutes, or until the onions have softened. Add the garlic and sauté for another 30 to 60 seconds.
    3. Add the carrots, potatoes, pepper, half of the smoked paprika and the remaining salt. Sauté for six to eight minutes, or until the vegetables begin to soften. Add a splash of broth if needed.
    4. Add the crushed tomatoes, chicken broth, the remaining smoked paprika, thyme and chilli flakes. Stir and bring to a boil then lower to a simmer for 15 to 20 minutes or until the potatoes and carrots are fork tender. Partially cover the pot with a lid. Add water if needed.
    5. Add the zucchini and chickpeas and cook for another seven to eight minutes. The stew should be thick. Stir in the chopped kale and turn off the heat.
    6. Divide into bowls and top with fresh parsley. Enjoy!



    For more of a soup consistency, add more broth or water as desired.

    Make it vegan by using vegetable broth instead of chicken broth.


    Prep Time: 10 Minutes
    Cook Time: 45 Minutes
    Total Time: 55 Minutes