Delicious vegetable stew always proves to be one of my most popular recipes, so here’s a new version made specially for the fall! Once the weather starts to get cold I always find myself craving something hearty and healthy, so to satisfy that need I came up with this delicious medley of fall vegetables.
Recently I haven’t been blogging as much as I would like, but not for lack of cooking. It’s rather because I’ve had a sharp jump in the number of meals I’m cooking for company. It gets a little old to be taking pictures of everything while you have guests waiting to eat. It’s been a worthwhile experience though and is definitely improving my cooking skills. I’m also learning important lessons such as: boys do not tend to find quinoa salad with sweet potatoes and a side of kale to be a legitimate meal. Oh well, a girl can dream. Still, sometimes I get to cook for just me and then it’s vegetables galore! Who knows, maybe one of these days I’ll be able to convert said boy to my vegetable loving ways..
Fall vegetable stew
- 2-3 tbsp olive oil
- 1 medium onion, any color
- 3-4 cloves garlic
- 5-6 tomatoes
- 3-4 carrots
- 1 large or 2 medium peppers, any color
- 1 head of kale
- 1 stalk of broccoli
- 2-3 zucchini
- 1 15.5 oz can chickpeas
- 1 sweet potato
- Brown rice (1/4 cup dried per person)
- Instead of fresh tomatoes you can use one can of tomatoes
- You can use small yellow squash instead of zucchini
- All vegetables are optional, remove what you don’t like and add other things that you do like
- You can replace the sweet potato with a regular potato, if you like
- I promise that all the kale will disappear, don’t be afraid when it is raw and looks like a lot.
- Instead of brown rice you can serve with white rice, bulgur, quinoa, bread, or any other grain that suits your fancy.
Add the olive oil to your large pot and bring to medium low heat. Dice and add the onion. Cook until soft and translucent. While the onion is cooking, peel and finely dice your garlic, add to the onion and cook until fragrant.
Add the tomatoes to the onions. If you are using raw tomatoes, cook for about 10 minutes or until they are soft. If you are using canned tomatoes just wait until they are warmed up and bubbling. Wash your peppers and dice them up. Add to the tomatoes.
Peel your carrots and cut into chunks similar in size to the peppers (the goal here is to get everything approximately equal in size). Add to the stew. Let cook for about 10 minutes or until carrots start to get soft.
Wash each leaf of the kale. Rip the leaves off of the stems into roughly even sized pieces. Add to the stew and mix.
Wash your broccoli and cut into small pieces. Add to the stew.
Open one can of chickpeas, rinse them in a strainer and add them to the stew.
Put a small pot of salted water on the stove and bring to a boil. Peel your sweet potato and cut into chunks, add to the boiling water. Cook for just a few minutes until potatoes are just soft enough to stick a fork through. Add to the stew.
Make sure the stew is at a gentle boil. Wash your zucchini, cut in half and them cut into half-moon shaped pieces. Add to the stew.
Give everything a good mix. Add your seasoning of choice, I usually do some slap ya mama with extra salt and pepper and red pepper flakes. You could also try basil or herbs de provence depending on what flavor you prefer. Once the zucchini are soft and all the vegetables are cooked you’re done! Serve with brown rice, white rice, bulgur, quinoa or bread!