This Autumn Veg Stew is positively brimming with wholesome root veg, chickpeas and warming spices to keep you bright eyed and bushy tailed through this season of coughs and colds!
Hi Pals! How was your weekend? Spooky Scary? Filled with ghosts and ghouls?! I must say, the force was strong in our neighborhood- lots of Star Wars costumes, including our own little one who was- for a very brief period- a tiny Storm Trooper. It was our first Halloween in the ‘burbs, and we went a little overboard with our treat supply (I mean, no one wants to be the house that runs out, right?!). So now I have approximately 1000 mini milky ways staring me down every time I open the cupboard…
Halloween always marks a turning point in the season for me. At the end of October the glorious sun dappled days of early Autumn are behind us, and things get a little more grey and nippy. At this time of year more than ever, I like to nourish myself with meal like this Autumn veg stew. It’s positively brimming with wholesome root veg and warming spices to keep you bright eyed and bushy tailed through this season of coughs and colds! I like to serve it with couscous which soaks up all of flavoursome, spiced broth, but any other grain, or indeed no grain, will work here.
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp cinnamon
- ½ tsp coriander
- ½ tsp ginger
- pinch all spice
- 2 celery stalks, finely chopped
- 3 medium carrots, finely chopped
- 3 turnips finely chopped
- ½ medium butternut squash (about 2 cups), cut into small chunks
- 2 cups low sodium vegetable stock
- 2 cups prepared chickpeas
- ⅓ cup dried apricot
- ⅓ cup fresh coriander, finely chopped
- Salt and pepper to taste
- CousCous to serve (optional)
- Heat olive oil over medium heat in a large skillet. Add onion, and cook for 2-3 minutes until softened, add the spices, and cook for a minute longer, stirring the whole time.
- Add the celery, carrots, turnips and squash to the skillet. Give everything a good stir so the vegetables are coated in spice. Add the vegetable stock to the pan, pop on the lid and bring to a simmer. Cook gently for 20 minutes, until the vegetables are starting to become tender
- Add chickpeas and apricots, and cook for 5 minutes more
- Stir in the fresh coriander, and season with salt and pepper to taste.