January is National Soup Month and this fragrant vegetarian stew is substantial enough to enjoy as a meal on its own or over basmati rice. Chock full of nutritious goodness, it delivers a big dose of anti inflammatory power at a time of year when we all need it. Chick peas bring a bit of toothsome crunch, fiber and protein. The Jeereem-Meerem spice mix adds exotic flavoring similar to curry. The raisins, sweet potatoes and coconut add a sweet note. Weeknight friendly, it makes enough for leftovers. Freezes well. Soulful and healthy eating to warm up the coldest winter day.
Winter Warming: Immune Boosting Vegetarian Stew
- 1 large onion, diced roughly
- 2 T olive oil
- 4 carrots, sliced
- 1 sweet potato, diced roughly
- 2 c of cooked and mashed butternut squash
- 28 oz can of diced tomatoes
- 3 cups cauliflower florets
- 3 c of broth
- 14 oz can of chickpeas, rinsed
- 1 1/4 c raisins
- 1/4 c shredded coconut
- 1T fresh ginger, grated
- 1 T Jeerem-Meerem spice mix, recipe follows
- lime to serve
In a large pot, heat oil and cook onion until translucent. Add carrots and sweet potatoes and cook a few minutes. Add broth, tomatoes, cauliflower, spice mix, ginger and squash and bring to a boil. Reduce heat and simmer about 45 minutes until carrots are soft. Add the chickpeas and raisins and cook a few minutes until raisins are plumped up. Serve with a squeeze of lime and shredded coconut.
Jeerem-Meerem Spice Mix: (from Goan Imports Blog)
Combine: 1 t ground cumin + 3/4 t ground turmeric + 1/2 t cinnamon + 1/8 t ground cloves + 1/4 t chili powder + 1/3 t black pepper Store in an airtight container and use as you would a curry spice. Recipe will yield extra spice for future use and will keep for 2 months in an airtight container.