Hearty Garbanzo Stew
As the days get colder you're probably looking for a warm, hearty yet healthy stew for your vegan/vegetarian family. Look no further! This is one of the best recipes out there with great reviews and comments. Try it out!
- 1 small pie pumpkin, kabocha, or Red Kuri squash (about 2 pounds), unpeeled, coarsely chopped, seeded
- 1 15 ounce can or 2 cups cooked garbanzo beans (also known as chickpeas)
- 2 medium Yellow Finn or Yukon Gold potatoes, skins-on, cubed in ½" dice
- 1 cup corn kernels, fresh from the cob or frozen
- 6 cups vegetable stock, broth, or water
- 1 cup fresh cilantro or flat-leaf parsley, coarsely chopped
- 2 large stalks celery, coarsely chopped
- 1 large yellow onion, chopped
- 1 tablespoon tamari, shoyu, or Bragg aminos
- 1 tablespoon olive oil
- sea salt and freshly-ground black pepper to taste
- Prepare a rice steamer or put 1 inch of water in a large saucepan with a steamer basket, fitted with lid, and bring to a gentle boil. Put the pumpkin or squash in the basket, cover, and steam until the squash is tender, about 20 minutes. Cool and pare off the peel.
- In a mixture of tamari and olive oil, sauté celery and onion until transparent.
- Combine the rest of the stew ingredients, except cilantro, in a large stockpot or crockpot.
- Simmer stew over low heat in stockpot for 3-4 hours or at high setting for 5-6 hours in the crockpot until thickened.
- Mix in fresh cilantro or parsley towards end of cooking. Season to taste with sea salt and ground black pepper. Serve hot with with a slice of fresh cornbread or crusty European loaf. Delicious! Makes 6-8 servings.