Winter vegetable-chickpea stew

This cold January weather really called for a hearty long-cooked bean and veggie stew…so here it is! You need

about a cup of cooked chickpeas

a cup of chopped kale

a handful of small brussel sprouts cut in halves

half of a portobello mushroom, sliced

a cup of hokkaido pumpkin cut in cubes

one small onion, diced

one-inch thick slice of daikon, cut in diagonal slices

half of a carrot, cut in diagonal slices

half of a parsley root, cut in diagonal slices

1 tsp dark miso

1 tsp ginger powder

one inch piece of kombu seaweed

salt

First sautee onion with a big pinch of salt on a bit of water, until soft. Add kombu, carrot, parsley root, daikon, chickpeas, mushroom and hokkaido pumpkin and stir for a little while. Add enough water so that the vegetables are nearly submerged and cook on a medium flame for about 15-20 minutes, without a lid, until most of the water evaporates, then you can put a lid on. When kombu softens up, take it out, chop finely and return to the pot. When the pumpkin is almost soft, add brussel sprouts and kale, cook 5 more minutes. Season with ginger powder. Turn flame on lowest setting so that the water stops bubbling. Add diluted miso and simmer for 5 minutes. I served this lovely fragrant stew on a bed of pressure cooked rice with sweet rice.

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2 Comments

Filed under Bean dishes, Recipes

2 responses to “Winter vegetable-chickpea stew

  1. This looks delicious, fresh and healthy ­čśÇ

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