Winter Vegetable Stew
Ingredients:
1 T butter
2 1/2 cups water, divided
1 bunch of green onions sliced
5-6 carrots sliced (1/2-inch-thick)
1 bay leaf
1 sweet potato, peeled and cubed
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper/caynne (or crushed red pepper)
1/4 teaspoon ground cinnamon
2 garlic cloves, mince
1/2 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 to 3 cups chopped greens (your choice)
1/4 cup chopped cilantro
1 teaspoon salt,
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
Preparation
Heat butter in large Dutch oven. Add onions, the water, carrots and bay leaf. bring to a boil. Cover, reduce heat, and simmer a few minutes. Add sweet potatoes and next 5 ingredients (sweet potato through chickpeas) to onion mixture. Simmer 20 minutes or until potato is tender. Stir in greens, cilantro, 1 teaspoons salt, and black pepper; cook 5 minutes or until chard wilts. Stir in juice. Discard bay leaf. Place veggie stew into a bowl and add rice, pasta or couscous. You may add cheese to the top of this dish for an added flavor.
I made this last night with angel hair pasta and it was dee-lish!
