Fall Stew
A lovely vegetarian stew that will provide a nice warm feeling on those cold evenings. Add in spicy sea salt for that little bit of zip.
Recipe - Choices Market South Surrey
Fall Stew
Prep Time10 Minutes
Servings6
Cook Time240 Minutes
Ingredients
1 cup chickpeas
1 cup canned lentils
2 yams
1 onion
1 tomato
1 cup chopped cabbage
1 cup quinoa
1 large bunch spinach
3 tbsp. italian herbs
4 tbsp. butter (optional)
6 tbsp. olive oil
1 tbsp. sherry wine vinegar
4 cloves garlic
Sea salt to taste
Directions
1. Place all the ingredients, less the vinegar, into a large stewing pot.
2. Cook on low heat for 15 minutes.
3. Add the sherry wine vinegar and cook for another 30 minutes. Serve
10 minutes
Prep Time
240 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Beans - Lentils Green Organic, 1 Kilogram
Extra Savings
Yams - Jewel Organic, 800 Gram
Onions - Medium Organic, 215 Gram
Not Available
Cabbage - Green, Organic, 1.4 Kilogram
Avafina Organics - White Quinoa, 425 Gram
Not Available
Cape Herb & Spice - Italian Seasoning With Grinder, 46 Gram
Special
Fraser Valley - Creamery Butter - Salted, 250 Gram
Earths Choice - Extra Virgin Olive Oil, 500 Millilitre
Not Available
Garlic - Mixed Organic, 86 Gram
Herbamare - Herbed Sea Salt Original Organic, 125 Gram
Directions
1. Place all the ingredients, less the vinegar, into a large stewing pot.
2. Cook on low heat for 15 minutes.
3. Add the sherry wine vinegar and cook for another 30 minutes. Serve