This deeply satisfying vegetarian stew is hearty enough to convince even the toughest of carnivores that meatless just might be the way to go.
This recipe was featured on The Winter Harvest Episode of The Farm on Public Television.
Winter Vegetable Stew
1 pound dried chicken peas
3 large leeks, white and pale green parts only
1/4 cup extra-virgin olive oil
5 garlic cloves, smashed and coarsely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper (11/2)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon turmeric
2 cinnamon sticks
5 bay leaves
1 large butternut squash, cut into large chunks
6 carrots, cut into chunks
8 pitted dates, chopped
3 cups water
1 quart canned tomatoes
3 tablespoons cilantro leaves
Place the chickpeas in a bowl and cover by 3-inches of water. Let the chickpeas soak over night, then drain.
Cut the leeks in half crosswise, then rinse under cold water to remove any dirt. Cut the leeks into 1/2-inch pieces.
Heat the oil in a large heavy pot over medium high heat until hot, the stir in the leeks, garlic, onion, 11/2 teaspoons salt and 3/4 teaspoon pepper. Cook the vegetables, stirring occasionally, until they are golden, about 8 minutes. Stir in the coriander, cumin, smoked paprika, turmeric, cinnamon sticks and bay leaves and cook, stirring, until fragrant, about 2 minutes. Stir in the squash, carrots, dates, water, and tomatoes and bring to a boil, breaking up the tomatoes with a spoon. Stir in the chickpeas and simmer the stew, covered, until the vegetables are very tender, about 1 hour. Season the stew to taste with salt and pepper, then sprinkle with the cilantro and serve.