Winter Vegetable Stew

This hearty and nourishing Winter Vegetable Stew is the perfect comfort food for cold days. It’s a celebration of seasonal produce, combining root vegetables, winter squash, and leafy greens in a richly flavored broth. Slow-cooked until tender, the vegetables release their sweetness, while herbs and spices create a savory depth. This stew is not only warming but also packed with nutrients, making it an excellent choice for a cozy weeknight dinner. Serve it with crusty bread to soak up every drop of the delicious, velvety broth.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 medium butternut squash, peeled, seeded, and cubed
• 3 medium potatoes (Yukon Gold or red), cut into chunks
• 2 cups chopped kale or spinach
• 1 (15-ounce) can diced tomatoes, with juices
• 4 cups vegetable broth
• 1 cup water
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
2. Add the root vegetables: Add the carrots, parsnips, and potatoes to the pot. Cook, stirring occasionally, for 5 minutes. This helps to release the natural sweetness of the vegetables.
3. Incorporate the squash: Stir in the cubed butternut squash and cook for another 3 minutes.
4. Build the stew base: Pour in the vegetable broth, water, and canned tomatoes (with their juices). Add the bay leaf, dried thyme, dried rosemary, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 25-30 minutes, until all the vegetables are tender.
5. Add chickpeas and greens: Stir in the chickpeas and kale (or spinach) and let the stew cook for an additional 10 minutes, allowing the greens to wilt and the chickpeas to heat through.
6. Adjust seasoning: Taste the stew and adjust the seasoning with additional salt and pepper, if needed. Remove the bay leaf.
7. Serve: Ladle the stew into bowls and sprinkle with fresh parsley if desired. Serve with warm, crusty bread or a side of rice for a more substantial meal.

This Winter Vegetable Stew is a comforting and flavorful way to enjoy the bounty of winter vegetables, making it a wholesome and satisfying meal for cold days.