I have adjusted the spice levels and some of the veggie ratios. This recipe will need to be adjusted based on your personal tastes- I like it with a good hit of spice and just about a medium level of heat.
1 large onion, chopped
2-3 garlic cloves
2 teaspoons turmeric
1 teaspoon curry powder
1 teaspoon cumin
1/4 teaspoon red pepper flakes
1 1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 sweet potatoes, cut into cubes
1 butternut squash (about 3 lbs), cut into cubes
3 carrots, cut into 1 inch chunks
1 cup vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can diced tomatoes (do not drain- and you may need a 2nd can, see below)
About 1/2 cup golden raisins
S&P to taste
Pour a round of EVOO in the pan, sauteeing onions and garlic until soft and onions are slightly browned. Add the spices, cook for a few minutes. Add the potatoes, squash, carrots, and broth.
Bring everything to a boil. Reduce heat, cover, and simmer for 10 minutes. Add the chick peas, tomatoes, and raisins. At this point, you may want to add a little extra liquid if you want a saucier stew. You can add either a cup of broth or a can of tomatoes- up to you. I like mine more tomato-y, so I usually toss in a second can of tomatoes (the fire-roasted tomatoes are pretty tasty here, too.) If you like a thicker stew, leave as-is. Simmer for about 30 minutes, covered, until the veggies are soft.
I really like serving this over a small scoop of quinoa, with a hit of fresh lemon juice and a bit of lemon zest. The acid of the lemon, the sweet pop of the raisins, and the flavorful spice of the stew make for a perfectly balanced combination.
2-3 garlic cloves
2 teaspoons turmeric
1 teaspoon curry powder
1 teaspoon cumin
1/4 teaspoon red pepper flakes
1 1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 sweet potatoes, cut into cubes
1 butternut squash (about 3 lbs), cut into cubes
3 carrots, cut into 1 inch chunks
1 cup vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can diced tomatoes (do not drain- and you may need a 2nd can, see below)
About 1/2 cup golden raisins
S&P to taste
Pour a round of EVOO in the pan, sauteeing onions and garlic until soft and onions are slightly browned. Add the spices, cook for a few minutes. Add the potatoes, squash, carrots, and broth.
Bring everything to a boil. Reduce heat, cover, and simmer for 10 minutes. Add the chick peas, tomatoes, and raisins. At this point, you may want to add a little extra liquid if you want a saucier stew. You can add either a cup of broth or a can of tomatoes- up to you. I like mine more tomato-y, so I usually toss in a second can of tomatoes (the fire-roasted tomatoes are pretty tasty here, too.) If you like a thicker stew, leave as-is. Simmer for about 30 minutes, covered, until the veggies are soft.
I really like serving this over a small scoop of quinoa, with a hit of fresh lemon juice and a bit of lemon zest. The acid of the lemon, the sweet pop of the raisins, and the flavorful spice of the stew make for a perfectly balanced combination.
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