Vegetable Stew

When I moved out from my parents’ home at age 21, I bought several cookbooks and did a little bit of solo cooking here and there. I credit Frances Price, author of Healthy Cooking for Two (or Just You), with essentially teaching me to cook! Having the small-batch recipes ready to follow made it easier for me to dive in and get cooking. Then, I got married and moved out of state, where my husband and I didn’t have family or friends in town. We ate out some, but my trusty cookbook became even more of an asset. Nowadays, cooking for a family of four, the book has been gathering dust. But, I revisited an old favorite this week and adapted it for more servings, about 4-6. Super healthy and very delicious!

• 3 Tbsp olive oil or ghee
• 1 large onion, chopped
• 2 medium carrots, diced
• 4 cloves garlic, minced
• 2 Tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• ½ tsp turmeric
• Cayenne pepper to taste
• 2 cups chicken broth or water
• 2 15 oz cans garbanzo beans (chickpeas), with liquid
• 28 oz can diced tomatoes (with juice)
• 2 medium sweet potatoes, diced
• 2 medium zucchini or summer squash, diced
• Salt and pepper to taste
• 1-2 tsp balsamic vinegar
• To serve: Israeli couscous, quinoa, or rice

In a Dutch oven or soup pot, heat the oil briefly over medium heat. Stir in the onions and carrots, with a generous pinch of salt, and cook, stirring frequently, until they begin to brown. Stir in the garlic and tomato paste and cook and stir for a minute or two. Stir in the spices, just until they are moistened and fragrant. Add the broth or water, and the beans. Bring to a simmer and cook for 10 minutes. Add the sweet potatoes and simmer 15 minutes or until the potatoes are almost tender. Add the tomatoes (with juice), return to a simmer, add zucchini and simmer just until the squash is slightly softened. Add salt, pepper, and balsamic vinegar to taste. Serve over Israeli couscous (see directions below), or your choice of grain.

Simple Israeli Couscous
From America’s Test Kitchen

• 2 cups Israeli couscous
• 1 Tbsp extra-virgin olive oil
• 2.5 cups water
• 1/2 tsp salt

Heat couscous and oil in medium saucepan over medium heat, stirring frequently, until about half of grains are golden-brown. Add water and salt, stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.