Garbanzo Stew Redux Me, Baby

by Sherri Koehler on March 1, 2009

Yes, there is a recurring theme to my Sundays, especially in the chilly, wet months. Stews, soups and thick warming dishes. The mix of garbanzos, tomatoes, and squash is so popular that I tend to just do some variations on a those three ingredients.

Today’s stew is the best to date. Christie said to me while we enjoyed seconds that I had to write this one done. We tried to get a picture but discovered the camera had a dead battery.

2 cups cooked garbanzos (yes, canned is fine, just drain & rinse first)
1 smallish pie pumpkin peeled and diced (easily 4 cups)
2 large cloves garlic, minced
2 small sweet potatoes (I used the Japanese type)
1 medium red onion, diced
2 15oz cans diced tomatoes (I used Muir Glen’s fire roasted, no salt added type)
6 leaves of chard, stems diced and leafy parts in small ribbons
5 c water
1 teaspoon dried oregano
1/2 teaspoon dried dill
1/2 teaspoon sweet, smoked paprika
1/3 c nutritional yeast
1 packet vegetarian bullion (I used the liquid type from TJs)

You can use some olive oil to sauté the onion & garlic or, instead of sautéing in oil, you can use water, tamari or broth for an ultra low-fat dish. Once they start to soften add the rest of the ingredients except the chard and spices/nutritional yeast. Bring stew to a boil then reduce heat to low. Simmer until squash is cooked through, about 40 minutes. Add spices, yeast and the chard, simmer for another 10 minutes and serve.

We served this with some quinoa for an even more hearty dish. Added a little Sriracha and Bragg’s over the top at serving, yum!

This makes an enormous pot of soup (about 10 servings?) – more than enough to have leftovers for lunch during the week!

Notice, other than the bullion packet (which yields one cup broth) there was no salt added at all!

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