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Stews

Ingredients
If you don't have a mortar and pestle, you can place a small, heavy skillet on top of the coriander seeds; slowly rock it back and forth until the seeds are crushed.
2 Tbsp. olive oil or unsalted butter
2 onions, chopped fine
1 (2-lb.) butternut squash, peeled, seeded, and chopped into 1/2" pieces (about 4 cups)
4 garlic cloves, minced
2 tsp. coriander seeds, toasted and crushed
6 cups vegetable broth
1 (15-oz.) can chickpeas, drained and rinsed
1 (15-oz.) can diced tomatoes
1/2 cup quinoa, rinsed
6 thyme sprigs
Salt and pepper
4 cups baby spinach
2 Tbsp. chopped fresh basil
1 1/2 tsp. balsamic vinegar
1/2 cup almonds, toasted and chopped
1/2 cup grated Parmesan cheese
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Hearty Vegetable Stew

Three Stars Guiding Stars
  • Servings:Serves 6 to 8
  • Prep Time:30 minutes
  • Cook Time:65 minutes
directions
1. Heat oil in a large Dutch oven over medium heat until shimmering. Add onions and cook, stirring occasionally, until softened, 8 to 10 minutes. Add squash and continue to cook, stirring occasionally, until it just begins to soften about 10 minutes. Stir in garlic and Coriander and cook for 30 more seconds.
2. Add broth, chickpeas, tomatoes, quinoa, and thyme to the pot. Bring to a simmer and cook, stirring occasionally, until quinoa is cooked and squash is tender, 35 to 45 minutes.
3. Remove from heat and season with salt and pepper to taste. Remove thyme sprigs and discard. Stir in spinach, basil, and vinegar and ladle into bowls. Top each bowl evenly with almonds and Parmesan and serve.
Source: Hannaford fresh Magazine, January - February 2018
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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