Summer Surprise Stew
"The harvest has passed, the summer has ended, and yet we are not saved."
Not so fast, big boy. Quick and easy to make, nourishing and soothing to eat, this stew is surprisingly full of the flavors of summer. Serve over quinoa or other whole grain.
- 1 tablespoon olive oil
- 1 onion chopped
- 4 cloves garlic chopped
- 1 1- inch piece of fresh ginger peeled and minced
- 1 zucchini chopped
- 1 jalapeno
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 bunch greens such as kale or spinach (roughly 3 to 4 cups)
- 1 15- ounce can garbanzo beans rinsed and drained
- 1 15- ounce can diced tomatoes
- sea salt and fresh ground pepper to taste
Heat oil in a soup pot over medium-high heat. Add chopped onion, garlic and ginger and jalapeno. Saute, stirring occasionally, until vegetables soften, about 8 minutes.
Add cumin, coriander and turmeric. Add greens a handful at a time. Toss until greens are coated and start to wilt, about 3 minutes.
Add garbanzos and tomatoes. Reduce heat to low, cover and simmer for 20 minutes, or until vegetables are tender and flavors have blended.
Season with sea salt and pepper.