I’m in the midst of packing up my apartment in preparation for a move. It is exhausting and tedious work and the weather is dreary and calls for more rain. Packing tape and cardboard boxes. Soggy walks home from the subway. 5 mile long to-do list… Days like these demand simple comforting meals.
I’ve been eating my way through some long forgotten pantry items (if I eat it, I don’t have to pack it!) and I recently found a neglected sweet potato that needed to be eaten. Drawing inspiration from this recipe and the miscellaneous contents of my fridge and cupboards I cobbled together yummy Sweet Potato Cauliflower Stew which I served up with a side of quinoa. Warm, hearty, and filling, this vegan stew was just what I needed to face another rainy evening of moving drudgery.
- 2 tablespoons olive oil
- 1 shallot, chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and chopped
- 1½ teaspoons ground cumin
- ½ teaspoon ground ginger
- kosher salt and black pepper
- 1 28-ounce can diced tomatoes
- 1 15-ounce can chickpeas, rinsed
- 1 cup cauliflower florets
- 1 bell pepper, diced
- 3 cups vegetable broth
- 1 cup quinoa
- Heat the oil in a large saucepan over medium heat. Add the shallot and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
- Add the cumin, ginger, ½ teaspoon salt, and ¼ teaspoon pepper, garlic, and cook, stirring, until fragrant, 1 minute.
- Add the tomatoes and their liquid, chickpeas, cauliflower, sweet potato, bell pepper and broth and bring to a boil.
- Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
- Meanwhile, prepare quinoa according to directions on package. Serve with the stew.