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.
By Mariela Alvarez Toro
Vegetable Stew with Pine Nuts and Raisins
- Total Time: 1 hour
- Yield: 5-6 1x
Description
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.
Ingredients
Scale
- 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
- 1/3 cup golden raisins
- Garnish
- ¼ cup pine nuts
- Handful fresh cilantro, chopped
Instructions
- Preheat oven to 450 degrees Fahrenheit. Place poblano pepper in oven, and roast for 30-35 minutes.
- Remove from oven and place in a bowl. Cover with plastic wrap and let rest for 5 minutes.
- Peel skin off pepper and remove seeds. Set aside.
- Pour two tablespoons of coconut oil into a Dutch oven. Cook over medium-high heat for one minute.
- Add leeks, cook for one minute. Add garlic, cumin, cinnamon, chili powder, and a generous pinch of salt. Toss for a couple of minutes.
- Add eggplant, cauliflower, and white beans. Cook for another couple of minutes, stirring occasionally.
- 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.
- 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.
- When ready, scoop into bowl and sprinkle with cilantro and pine nuts. Serve with quinoa, brown rice, pasta or bread. Devour!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main
