Wednesday, March 9, 2011

Sweet Potato and Pumpkin Stew

1/2 small to medium pumpkin
3-4 sweet potatoes
2 cups vegetable stock
white wine
red pepper flakes
1 can chickpeas
1 can whole peeled tomatoes

Heat a few tablespoons of oil in a stock pot. Add onions and garlic until soft. Add pumpkin, sweet potatoes and carrots and saute for a minute or two. Once all the vegetables are steaming and/or a glaze is starting to form in the bottom of the pot, pour in a little white wine to de-glaze. Scrape the bottom of the pot to get everything mixed in.

Pour vegetable stock into pan and add more water if needed to cover all the vegetables in liquid. Let simmer until pumpkin and potatoes are soft.

Add chickpeas (drained and rinsed) and tomatoes (cut into bite-sized pieces) to the pot.

Chop fresh spinach into smaller pieces and add to pot.

Season with salt and pepper.

Can be eaten as a stew or put over rice or cous cous. A fresh dry cheese (like parmesan) is good on top.

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