An Aromatic Stew made with pantry ingredients: chickpeas, extra virgin olive oil, diced tomatoes in juice, sun-dried tomatoes and tomato paste, Add fresh ingredients you have – potatoes carrots, onions, spinach and cupboard Mediterranean spices.
Please use fresh ingredients you have on hand – see note
- 4 ounces fresh spinach leaves (about 3 1/2 cups) cleaned and dried
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon fresh garlic, peeled and minced
- 2 teaspoons extra virgin olive oil
- 1 1/2 cups carrots, any colors, 1/2″ dice
- 1/2 large onion, peeled 3/4″ dice (about 1 1/4 cups)
- 2 cups fresh potatoes, 3/4″ dice, peeled optional (I’ve used multi colored heirlooms)
- 2 teaspoons fresh garlic, peeled and minced
- 2 teaspoons fresh ginger*, peeled and minced
- 14 ounces chopped tomatoes in juice
- 15.5 ounce can garbanzo beans, drained and rinsed
- 1/4 cup sun-dried tomatoes, coarsely chopped
- 1 1/2 cups vegetable broth** (have an extra 1/2 cup ready)
- 1 tablespoon tomato paste (I use Mutti brand (has no “natural flavoring”)
- 2 tablespoons fresh parsley, washed, cleaned and coarsely chopped
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon red chile flakes, or to taste
- 1/2 teaspoon dried herbs, such as thyme (I used 1 teaspoon fresh thyme, because I had some)
- 1/4 teaspoon sea salt, or to taste
Make Spinach: You will be coating the spinach and broiling it.
(Am I crazy?? No… this method of broiling adds a ton of flavor and texture to the spinach in a few minutes!)
Add spinach leaves to a large rimmed baking sheet. Add 2 teaspoons of evoo and 1/2 teaspoon minced garlic. Mix well with your hands – spread to a single layer. Sprinkle with sea salt. Broil 4 – 5 inches from your heat source with the door open
– WATCHING CAREFULLY until bright green and just starting to get golden and crisped around the edges. Remove from oven, set aside.
For the Stew:
In a large skillet (I’m using a vintage enamel coated paella pan) – add 2 teaspoons evoo, heat over moderate heat, then add carrots, onions and potatoes. Sir well and cook until edges are lightly browned, stirring from time to time for 5 minutes.
Turn heat down to low –
Add ALL the SEASONINGS from the list and stir to blend and toast the seasonings.
Use what seasonings you have… or 1 1/2 teaspoons of ras el hanout seasoning blend.
Add the garlic and ginger, stir one minute.
Add the chopped tomatoes in juice, garbanzo beans, sun-dried tomatoes, 1 1/2 cups vegetable broth and tomato paste. Stir well bring to a boil, then cover and simmer for 25 – 30 minutes. Test a piece of potato, stew is done when tender.
Add additional 1/2 cup vegetable broth if you like a brothier stew.
Will absorb liquids as it stands!
Portion into individual bowls and garnish all over with parsley.
Serve the stew over cooked grains, such as rice or quinoa.
I ate this stew with grated aged gouda on top – delicious!
*fresh ginger: use 1 teaspoon dried ginger powder if unavailable
**vegetable broth: A good quick vegetable stock I like: Better Than Bouillon Organic Seasoned Vegetable Base.
Use vegetables you have on hand. Carrots and Spinach could be substituted for zucchini, peppers, green beans or cauliflower.
If fresh spinach is unavailable, stir 1 cup of frozen spinach into the stew at the last 15 minutes.
See BLOG: With the coronavirus upon us – lets’ look deep into our pantries to make a nourishing meal. Read my tips. Stay safe and as stress-free as possible.
This recipe may not be reproduced without the consent of its author, Karen Sheer
Makes 4 large servings or 6 smaller ones.