THE GOLDEN STEW: WINTER WARMER

Today I am sharing another stew recipe with you guys following along from the beetroot and lentil bourguignon from last week. This one however has a beautiful golden hue in contrast to last weeks deep red. It’s got super affordable ingredients as the base such as potatoes and beans so it’s great if you’re on a budget. Still it has lots of flavour from spices and herbs and is hearty and satisfying. I like to call it the golden stew partly because it’s got a lovely golden colour and partly because I am really pleased with this recipe and the flavour I created. I think you’re going to like it so I hope you’ll give it a go at home!

Malin x

THE GOLDEN STEW

Serves roughly 4.

INGREDIENTS:

6 medium potatoes, cubed

2 medium sized red onions, sliced into half moons

4-5 garlic cloves, sliced into slithers

1 carton/can butter beans, drained and rinsed

1 carton/can chickpeas, drained and rinsed

3 tbsp tomato paste

2 tbsp olive or rapeseed oil

1 tbsp coconut oil

1 tsp each of dried thyme, dried rosemary and coriander seed

1 heaped tsp ground turmeric

A pinch of chili flakes, I used smoked but any kind works well

A small bunch of parsley

1,5 liter vegetable stock

Salt and black pepper, to taste

To serve:

4 dollops of plant yogurt, I used Greek style made from oats

Pickled red onion

METHOD:

Preheat the oven at 200 degrees celsius, fan assisted. Place your cubed potato, they should be bite sized, onto a baking tray. Drizzle with olive or rapeseed oil and season ambien online with salt and pepper. Mix to coat and roast in the oven until goldenand cooked through. Tjis takes roughly 25 minutes but keep an eye on them.

Sauté your sliced onion and garlic in the coconut oil in a large pot or Dutch oven over low-medium heat for 5-7 minutes, until fragrant and a little browned. Don’t forget to season them with salt and pepper and do this throughout the recipe when you add a new ingredient. While the onions are sautéing use a mortar and pestle to crush your thyme, rosemary and coriander seed. This will allow their aroma to work it’s magic fully once it hits the pan. Add the crushed spices as well as your chili flakes to the onions and garlic and give it a good mix. Sauté for another minute or so to toast the spices a little.

Add in your tomato paste and ground turmeric. Mix through and then add in your beans and mix well again. As you mix, mash some of the beans but leave the majority whole. Sauté for another couple of minutes.

While the beans get toasty with the spices you can chop the leaves from the stems of the parsley and chop them up separately. You want the stems quite finely chopped and the leaves rough. Set a small portion of the chopped leaves aside for garnish.

Add your chopped parsley stems as well as the vegetable stock to the pot. Bring to a boil and then simmer for 30 minutes half covered, i.e. with the lid slightly ajar.

Once the stew has simmered and reduced take it off the heat and add in the roasted potatoes and parsley leaves. Mix to combine, taste and adjust seasoning if needed.

Serve in bowls topped with a dollop of plant yogurt, some pickled red onion and the chopped parsley.