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:
- 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.
- 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.
- Incorporate the squash: Stir in the cubed butternut squash and cook for another 3 minutes.
- 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.
- 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.
- Adjust seasoning: Taste the stew and adjust the seasoning with additional salt and pepper, if needed. Remove the bay leaf.
- 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.