Weekly Vlog | coffee + soup recipe + mini haul + Zara Larsson concert + jellycat

Well hello friends! Hope you’re ready for a week in a 30-something’s life in Los Angeles! We go to (another) concert, drink coffee, and hang out with friends. It might be 95°F out but we fire up that Le Creuset and make some chickpea soup. Recipe below! Another recipe featured? My friend, and ex-barista, Cassy’s Fall Maple Brown Sugar Latte. Recipe also found below. Stay sweet 😘 #weeklyvlog #recipe #concert MOROCCAN CHICKPEA STEW by Christina of BeanRecipes.com INGREDIENTS 2 tablespoons olive oil 2 large onions, peeled and diced (about 3 cups) 3 celery stalks, sliced 2 cloves garlic, minced ¾ cup brown lentils 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon freshly grated ginger ½ teaspoon cinnamon ½ teaspoon salt 1 15-ounce can of fire-roasted diced tomatoes 6 cups water 1 15-ounce can of garbanzo beans, rinsed and drained ½ cup chopped fresh cilantro 2 tablespoons lemon juice INSTRUCTIONS 1. Add oil to a deep soup pot or Dutch oven, and turn the heat to medium-high. Add the onions and cook for about 5 minutes, stirring often. 2. Add the celery and cook for another 5-10 minutes, until the onions are golden. 3. Stir in the garlic and saute for 30 seconds. 4. Add the lentils, turmeric, cumin, ginger, cinnamon, salt, tomatoes and 6 cups of water. Bring this mixture to a simmer. 5. Simmer with lid partially on the pot for about 30 minutes. Taste the lentils to ensure they’re tender and cooked all the way through. 6. Stir in the beans and cook just to warm though. 7. Just before serving, stir in the cilantro and lemon juice, CASSY’S FALL MAPLE BROWN SUGAR LATTE by Cassy ❤️ INGREDIENTS 1 packed tsp light brown sugar A drizzle of maple syrup 2 shots espresso Oat milk Ice INSTRUCTIONS 1. Add first 2 ingredients into a cup 2. Pull 2 shots of espresso over the brown sugar and maple syrup 3. Stir until dissolved 4. Fill with oat milk until you’re satisfied 5. Add ice 6. Enjoy the fall vibes