Garbanzo Bean, Lentil, and Vegetable Stew

garbanzo bean, lentil, veggie stew

Happy Friday everyone! Today we wrap up Winter Stew Week by being good and eating our vegetables, like mom said we should. In deciding what kinds of stew to make for this week, I wanted to be sure and have a vegetarian option in there, but of course didn’t want it to be bland. Or too light. I mean, it is stew after all. This legume-and-potato-filled bowl really fits the bill on all counts. Very hearty and filling, without weighing you down. And it comes together much more quickly than beef stew, yet tastes like it slow cooked all day. Win!

Garbanzo Bean, Lentil and Vegetable Stew

So now let’s recap Winter Stew Week.

First up, I could not do a theme of stew without including a classic beef version. This one was delicious, and included some dark greens for our health!

Red Wine Beef and Chard Stew

 

 

 

 

 

Next up, we ventured down South for a classic: Brunswick Stew! Easy, hearty, delicious.

brunswick stew

 

 

 

 

 

And yesterday we had a Spanish-inspired fish stew, which was light, healthy, and very scrumptious.

fish, fennel and saffron stew

 

 

 

 

 

I hope you enjoyed this week and this gave you some good ideas for what to make on those bitterly cold days when you need something earthy and cozy. Also, be sure you check out some other stew recipes from the blogosphere!

Garbanzo Bean, Lentil and Veggie Stew

Recipe Round-Up:
Cabernet Braised Short Rib Stew from How Sweet Eats
Guinness Beef Stew from The Texan New Yorker
Slow Cooker Tex-Mex Chicken Stew from Tracey’s Culinary Adventures
Fish and Zucchini Puttanesca Stew from Closet Cooking
Spicy Calamari Stew with Garlic Rubbed Ciabatta Toasts from The Texan New Yorker
Crock Pot Chickpea, Butternut Squash, and Red Lentil Stew from Eat Live Run

Source: adapted from The Bon Appetit Cookbook, edited by Barbara Fairchild

Ingredients:
2 tbs olive oil
1 large onion, chopped
3 small carrots, peeled and thinly sliced
1 large sprig of rosemary
3 garlic cloves, minced
3 tbs tomato paste
2 tsp ground coriander
1 tsp caraway seeds
½ tsp cayenne
Kosher salt and black pepper
4 cups vegetable stock
½ cup water
1 cup dried lentils
1 (15 oz.) can garbanzo beans, rinsed and drained
1 cup chopped Yukon gold potatoes
½ cup fresh parsley, chopped
1 (10 oz.) bag of baby spinach

Directions:
Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onions and carrot. Sauté until softened. Add the rosemary, garlic, tomato paste, coriander, caraway seeds, and cayenne. Stir for 1 minute. Season with salt and pepper.
Add the stock, water, and lentils. Increase the heat to medium-high and bring to a boil. Reduce to a simmer, cover the pot, and let simmer for 15 minutes, stirring occasionally, until the lentils are mostly cooked. Add the beans, potatoes, and parsley. Cover and simmer for about 20 minutes, until the potatoes are cooked.
Stir the spinach into the stew. Let it wilt, about 3 minutes. Taste for seasoning and add additional salt and pepper if needed. Ladle into bowls and serve; but don’t forget to fish out the rosemary stem!

4 Responses to Garbanzo Bean, Lentil, and Vegetable Stew

  1. Love that there’s Rosemary and Cayenne in this recipe! Looks absolutely beautiful and hearty :)

  2. Julie,
    You’re very trendy–I hear that lentils are a new superfood for 2014. I’m glad that a ‘new superfood’ is something I recognize ;)
    This looks delicious–great for a snowy day like today.
    Thanks!

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