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
Units
Scale
- 1 poblano pepper
- 2 tbsp. (30 ml) coconut oil
- 1 leek, sliced
- 3 cloves garlic, minced
- 1/2 tsp. powder cumin
- Dash cinnamon
- Dash chili powder
- 1 large eggplant, cubed
- 1/4 whole cauliflower, cubed
- 2 cups (480 ml) cooked white or garbanzo beans
- 2-3 cups (480-720 ml) vegetable broth or water
- 1" piece peeled fresh ginger
- Pinch of saffron
- 6-8 Brussels sprouts
- 1/3 cup (80 ml) golden raisins
- Garnish
- 1/4 cup (60 ml) 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 tbsp 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 1/2 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: Stew
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 280
If You Liked This Recipe, You’ll Love These
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Frequently Asked Questions
Why do you roast the poblano pepper?
Roasting the poblano pepper at 450 degrees Fahrenheit for 30-35 minutes enhances its flavor and makes it easier to peel and deseed, adding depth to the stew.
Can I use a different type of oil instead of coconut oil?
Yes, you can substitute coconut oil with another oil like olive oil, but coconut oil adds a unique flavor that complements the spices in this stew.
What is the purpose of adding saffron?
Saffron adds a subtle, aromatic flavor and a golden hue to the stew, enhancing its Middle Eastern character.
