Three sisters harvest stew

By pattie_d

Ingredients

• 2 Tbsp olive oil
• 1-2 cups vegan vegetable broth
• 1 medium onion, chopped
• 3 garlic cloves, diced
• 1 large carrot, chopped
• 3/4 cup cubed butternut squash
• 15-oz can chickpeas, drained and rinsed
• 1 cup corn kernels
• 1/2 tsp dried rosemary, crushed between your fingers
• 1/4 tsp dried thyme
• 1 dried chipotle pepper
• salt and pepper
• 1/4 cup fresh parsley, minced

Details

Servings 4
Adapted from mainlyveggie.com

Preparation

Step 1

Heat the oil in a large saucepan or medium stockpot over medium-high heat. Add the onion and saute until it's golden (10-12 min).

Add in the garlic, carrot, squash, chickpeas, corn, herbs, and chipotle. Throw in a pinch of salt and freshly ground pepper.

Pour in the broth slowly, stopping when you reach the desired consistency. Bring to a simmer with the lid ajar.

Simmer until the squash and carrots are tender (about 5 min). Remove from heat and stir in the parsley.

How gorgeous are the colors of this stew? I loved the contrast of the bright virescent parsley against the earthy tans and oranges of the beans and vegetables. It's a beautiful dish.

I didn't change much from the original recipe. The only big change was the herbs. The recipe called for dried sage, which I bought specifically for this dish, but when I opened the jar, it didn't look quite right. It almost looks like the jar got damp inside. So rather than risk it, I substituted a combination of rosemary and thyme, which worked quite well. If you want to stick to the original suggestion, use a teaspoon of dried sage.

Feel free to use frozen squash and corn for this dish. (I did!) If I were using more than 3/4 of a cup of cubed squash, I'd spring for a whole squash and cut it up myself. But for such a small quantity, I think frozen is perfectly acceptable.