Ingredients with Measurements:
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 large sweet potato, peeled and chopped
- 1 can diced tomatoes (14.5 oz)
- 1 can chickpeas, drained and rinsed (15 oz)
- 1 can kidney beans, drained and rinsed (15 oz)
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the chopped carrots, celery, and sweet potato to the pot and stir to combine.
4. Pour in the vegetable broth and canned diced tomatoes.
5. Add the dried thyme and rosemary to the pot and stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and let simmer for 20-25 minutes until the vegetables are tender.
7. Add the drained and rinsed chickpeas and kidney beans to the pot and stir to combine.
8. Let the stew simmer for an additional 10-15 minutes until the beans are heated through.
9. Season the stew with salt and pepper to taste.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 210
Fat: 5g
Carbohydrates: 35g
Protein: 9g
Fiber: 9g
Sodium: 650mg
Substitutions for ingredients:
- You can substitute the sweet potato for butternut squash or pumpkin.
- You can use any type of canned beans you prefer.
- Fresh herbs can be used instead of dried.
Variations:
- Add some chopped kale or spinach to the stew for extra greens.
- Use different types of vegetables, such as zucchini or bell peppers.
- Add some cooked quinoa or brown rice to the stew for extra protein and fiber.
Tips and tricks:
- To save time, you can chop the vegetables ahead of time and store them in the refrigerator until ready to use.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
This stew pairs well with crusty bread or a side salad.
Suggested side dishes:
- Crusty bread
- Side salad with mixed greens and a vinaigrette dressing
Troubleshooting advice:
- If the stew is too thick, you can add more vegetable broth or water to thin it out.
- If the stew is too thin, you can let it simmer for a bit longer to thicken it up.
Food safety advice:
- Make sure to store leftovers in the refrigerator or freezer promptly.
- Reheat leftovers to an internal temperature of 165°F before consuming.
Food history:
Lingallin Vegetable Stew is a hearty and nutritious dish that has been enjoyed for generations. It is a popular dish in many cultures and is often made with a variety of vegetables and beans.
Flavor profiles:
This stew has a savory and slightly sweet flavor from the combination of vegetables and herbs.
Serving suggestions:
Serve this stew as a main dish for lunch or dinner.
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