Vegetable Stew with Pine Nuts and Raisins
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 5-6
Adapt this recipe as you go, add more vegetables and replace what is here for those you have at hand - but keep the spices the same for a deep, bold flavor.
  • 1 poblano pepper
  • 2 tbsp. coconut oil
  • 1 leek, sliced
  • 3 cloves garlic, minced
  • ½ tsp. powder cumin
  • Dash cinnamon
  • Dash chili powder
  • 1 large eggplant, cubed
  • ¼ whole cauliflower, cubed
  • 2 cups cooked white or garbanzo beans
  • 2-3 cups vegetable broth or water
  • 1” piece peeled fresh ginger
  • Pinch of saffron
  • 6-8 Brussels sprouts
  • ⅓ cup golden raisins
  • Garnish
  • ¼ cup pine nuts
  • Handful fresh cilantro, chopped
  1. Preheat oven to 450 degrees Fahrenheit. Place poblano pepper in oven, and roast for 30-35 minutes.
  2. Remove from oven and place in a bowl. Cover with plastic wrap and let rest for 5 minutes.
  3. Peel skin off pepper and remove seeds. Set aside.
  4. Pour two tablespoons of coconut oil into a Dutch oven. Cook over medium-high heat for one minute.
  5. Add leeks, cook for one minute. Add garlic, cumin, cinnamon, chili powder, and a generous pinch of salt. Toss for a couple of minutes.
  6. Add eggplant, cauliflower, and white beans. Cook for another couple of minutes, stirring occasionally.
  7. Add ginger and poblano pepper, then 2 ½ cups water or vegetable broth. Bring to a simmer, reduce heat to low, cover, and cook for half an hour.
  8. Remove lid, taste for seasoning and adjust as necessary. Add more liquid if the stew is looking a bit dry. Add raisins, Brussels sprouts and saffron. Cook, uncovered, for another 5-6 minutes.
  9. When ready, scoop into bowl and sprinkle with cilantro and pine nuts. Serve with quinoa, brown rice, pasta or bread. Devour!
Recipe by Honest Cooking at