3 of the best vegetarian stew recipes for winter

[Celerity]

Skye McAlpine cooks chickpea, spinach and gremolata; lentil and cavolo nero; and sweet potato and beetroot

https://www.thetimes.com/life-style/food-drink/article/3-vegetarian-stew-recipe-winter-8bvnrdh5c

https://archive.ph/vZYEB

We’re well into that point in the year when what I crave most from food is warmth. That’s where stews come in: nothing beats them for warmth. Basically they are like a “soup plus” — thicker, with more substance and nice chunky bits that make them feel like a proper meal. Growing up, I associated them with something meaty but I’m a recent convert to vegetable stews. These are lighter and more effortless to cook, which makes them a practical as well as desirable solution for dinner on a busy day. If you really want to gild the lily, you can balance out the vegetables with a nice carbohydrate: runny polenta layered with parmesan, rice, crusty bread, or even a dollop of mashed potato. Simple but pure comfort on a cold day.

Chickpea, spinach and ginger with gremolata



The addition of fiery ginger and a dash of turmeric here gives you a stew that is wonderfully warming, both in its sunshine yellow colour and its vibrant flavour. The zingy, citrussy gremolata is by no means necessary but it does add a lovely element of contrast.

Serves 4

Ingredients

• For the stew:
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 40g ginger, finely chopped
• 500g butternut squash, diced into 2cm pieces
• 300ml vegetable stock
• 400ml coconut milk
• 1 tsp ground turmeric
• 1 x 700g jar of chickpeas (drained weight 540g)
• 100g baby spinach leaves
• For the gremolata:
• 30g parsley, leaves and stalks
• Zest of 2 lemons
• Juice of half a lemon
• 4 tbsp olive oil
• Salt flakes

Method

1. Heat the oil in a large, heavy-based pan, add the garlic, ginger and butternut squash, then pour in the stock and coconut milk and season with the turmeric. Simmer for 10 min or so, until the squash has tenderised a little.

2. Meanwhile, drain the chickpeas in a colander and run cold water over them until the water runs clear. Add the drained chickpeas to the pan and bring to the boil, then cover the pan, lower the heat and simmer for 20-30 min until the squash is softened.

3. Put the spinach in a colander and pour over some boiling water to wilt it briefly. Once cool enough to handle, squeeze out any excess water and leave to one side. Add this to the pan once the squash is softened and let it simmer for 1-2 min to warm through.

4. While the stew cooks, make the gremolata: finely chop the parsley and lemon zest, then mix together in a small bowl with the lemon juice, olive oil and a large pinch of salt.

5. Serve with a generous spoonful of gremolata on top.

snip

Lentil and cavolo nero

Sweet potato and beetroot

[biophile]

1. Those all look lovely. Thank you!

[Alice Kramden]

2. K&R

Thanks for posting

[MLAA]

3. They look wonderful! Thanks.