I like to make lentil stews for lunch, but suddenly my 5-year-old got tired of lentils and asked me to make beans. So I did. To make the stew colorful I chose legumes of different colors – yellow chickpeas and red beans. I didn’t have any spinach, kale or chard in the fridge, so I decided to green the stew up with parsley and scallions, which worked out especially well.
1 tsp
vegetable broth powder or a pinch of sea salt
Middle
½ of a 15-ounce can
corn, rinsed and drained or 1 cup fresh or frozen corn
1 15-ounce can
chickpeas, rinsed and drained
1 15-ounce can
red beans, rinsed and drained
End
A handful of fresh flat leaf parsley, chopped
Black pepper or cayenne pepper
2 Tbsp
light coconut milk
Scallions
1 Tbsp
nutritional yeast per serving
Instructions
Instructions
1. Combine the ingredients listed in the first table into a small pot. Add enough water to cover the veggies. Bring to boil and simmer until the veggies are tender.
2. Smash about 1/3 of chickpeas with fork and add to the pot.
3. Add rinsed and drained corn, the rest of the chick peas and red beans. Mix well. Bring to boil and simmer for another 5 minutes. Add a bit of water of necessary.
4. When the stew is done, mix in coconut milk and chopped parsley and season with pepper to taste.
5. Garnish with scallions and nutritional yeast.
Cooking Tips
Cooking Tips
1. If you don’t like the taste of cumin seeds substitute with caraway seeds
2. Use cilantro instead of parsley. Cilantro goes very well with turmeric and cumin.
3. Substitute any beans that you have in hand – white, pinto, black-eyed, black etc.
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