The end of daylight savings signalled the start of rather chilly evenings here in Melbourne so it was quickly time to pull out the warming dinner options. I spent ages trying to decide whether this recipe is a stew or a soup but really, at the end of the day I guess it doesn’t actually make all that much difference – all that matters is that it’s tasty! So, let’s call it an Autumn vegetable stew and get cooking!
The stew is jam-packed with chunky vegetables and chickpeas and can be ready and on the table in half an hour, making it a perfect mid-week meal for the cold nights ahead. Hard to beat that!
- 3 ribs celery
- 3 cloves garlic
- 1tbs coconut oil
- 3tsp cumin
- 2tsp ground coriander
- 2tsp cinnamon
- 1tsp allspice
- 3 cups vegetable stock
- Medium sweet potato
- 3 medium potatoes
- 3 carrots
- 2 tomatoes
- 1 medium zucchini
- Can of chickpeas
- Finely dice the onion and celery and mince the garlic
- Heat the coconut oil in a large saucepan then add the onion and celery and saute for 3-4 minutes
- Add the garlic and spices and saute for another 3 minutes
- Meanwhile, peel and chop the sweet potato, potato and carrots and dice the tomato
- Add the stock, sweet potato, potato, carrot and tomato to the pot and stir together then leave to simmer for 15 minutes, or until potato is almost cooked through
- Chop the zucchini and drain and rinse the chickpeas then add to the pan, stir to combine and simmer for a further 5-6 minutes
- Taste and season with salt and pepper if required
This recipe will make a pretty giant pot of stew so it’s excellent for feeding a crowd or to reheat for a hearty lunch for a few days. The chickpeas add a nice little protein burst as well so you’ll definitely feel full and satisfied afterwards. This is no entree soup, that’s for sure!
Are you ready for warming meals like this Autumn winter stew?
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