It's is so cold outside ! even tho I am on a hiatus, I eat (lol)... I thought I would not post recipes this week, but after I make this one, I wanted to share it with you all, it is so delicious , healthy and full of coziness + warmth!
Stews with veggies are a favorite of mine in any season...but in winter is just the perfect thing. This is a very easy recipe of curry chickpeas with pumpkin and potatoes. It is easy and fast, and so everlasting for lunch leftovers or just plain seconds!
INGREDIENTS 2 cans of organic chickpeas 3 big garlic cloves 1 big onion I red pepper 2 riped tomatoes 1 cup white wine (chardonay,full bodied) 1 cup of pumpking cut in pieces 2 sweet potatoes
3 carrots sliced
1 bunch of fresh chard 2 spoons of paprika 1 spoon Turmeric powder 1 spoon of curry powder 1/2 spoon black pepper 1 bunch of fresh parsley Salt to taste Extra virgin olive oil Wash very well all the veggies and cut them like dice. To make the garlic stronger, mash them and diced them. (use a garlic press or just the side of your knife) Let's start by making a "sofrito" in a big pot good for stews, a couple of spoons of olive oil heating up and then throw in the red pepper, couple minutes later we add the onion and we cook until the onion is translucent. Then we add the parsley, the garlic and we keep cooking in low heat.
Let us add the tomatoes and after a minute or two, we add the white wine lets keep the fire until the alcohol reduces (about 5 mins in low heat) We take it off the fire and add the spices to the mix, (paprika, turmeric and curry) and we salt it and peppered to taste. Now we start adding the rest of the veggies, (chard, carrots, sweet potatoes, pumpkin).The potatoes will make the stew thicker as it starts getting really done, as it will loose starch on the broth. We mix everything together, "sofrito" and veggies and add water until it all the veggies get cover and we put it in high until it boils. Let us tryhow is the salt now, if need more of anything else as spices goes, now it the time to improvise. Now cover the pot and get the fire down to a low-medium heat for like an hour or more, until all the veggies are tender but firm. Now add the cans of chickpeas and let it cook for like 30 mins more or until the broth has thickened.
Once ready serve pipping hot. Today I will eat it with organic Couscous, This is all high-quality protein, you can enjoy for dinner and save for next day lunch, and will be just better than today! If you want to serve this with coucous and wine for a special dinner, I recommend to use the same wine you use to cook to serve on the table, or serve it with a nice Pinot Gris, Enjoy!
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