Dinner at Six

Posted by on Nov 24, 2014 in Asian and Vegetarian | 0 comments

Since everything I cook seems to be orange this season-- here is another match-up I created out of autumn veggies remaining in my kitchen bins.  Thankfully, MP and I both love soups and stews where sautéed onion, warm spices and subtle cayenne heat coax flavor essence into the pot.  I am calling this Sweet Potato, Pumpkin, and Chickpea Braise.

 

 

 

 

 

 

 

 

Wedges of pumpkin and sweet potato are naturally sweet, nutritious and have star power for a meatless meal.  So while scorching Santa Ana Winds strip trees naked outside; turn up the music and begin your week with this easy vegetable braise served up with a heap of satisfying versatile protein packed quinoa.  Begin by sautéing the onion in oil and adding salt, pepper, cumin, and cayenne pepper.

 

 

 

 

 

 

 

Cook and stir for 30 seconds or so cooking the rawness from the spices.  Squeeze in a couple tablespoons of tomato paste

 

 

 

 

 

 

 

and combine with the onions.

 

 

 

 

 

 

 

Next, tumble the vegetables into the pot with stock.  Cover and simmer while making the quinoa.

 

 

 

 

 

 

 

When the vegetables are fork tender gently stir in one can of drained and rinsed garbanzo beans (chickpeas) and heat through.

 

 

 

 

 

 

 

Fresh parsley adds green freshness; a cool dollop of plain Greek yogurt tames the kick.

 

 

 

 

 

 

 

Layer leftovers into a canning jar; reheat in the microwave for an instant lunch another day.

A smart way to send home turkey, potatoes, stuffing, and vegetables topped with gravy too… Thanksgiving is coming!

Sweet Potato, Pumpkin, and Chickpea Braise

Ingredients

  • 1 large onion, chopped
  • 2 Tablespoons olive oil
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (to taste)
  • Salt and pepper (to taste)
  • 2 Tablespoons tomato paste
  • 4 cups cubed pumpkin (or butternut squash)
  • 1 large sweet potato or yam, peeled and sliced (about 12-16 ounces)
  • 1-2 cups of vegetable stock or low-sodium chicken stock
  • 1 (14.5-ounce) can garbanzo beans, drained and rinsed
  • Fresh chopped parsley
  • Plain yogurt

Instructions

  1. In a large stockpot, sauté onion in oil until softened; season with salt and pepper, stir in cumin and cayenne pepper. Add tomato paste and stir until combined. Add cubed pumpkin or squash and sweet potato into pot. Pour stock over vegetables. Bring to a boil, reduce to a simmer and cook until vegetables are tender (20 minutes or so). Meanwhile rinse 1 cup quinoa. Add quinoa to a saucepan with 2 cups water, and 1/8th teaspoon each of allspice, curry, cinnamon, and nutmeg. Simmer until water is absorbed; fluff with a fork. When vegetables are fork tender, gently add garbanzo beans and heat through. Serve with quinoa and garnish with chopped parsley and yogurt if desired.
  2. Serves 4
  3. © Copyright 2014 Peggy Barrett Lunde
  4. All Rights Reserved
  5. http://cococooks.net/
http://cococooks.net/dinner-at-six/

 

 

 

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