Nourishing Autumn Stew

This stew can be made with any autumn produce that you have on hand. You can swap sweet potatoes for butternut squash, or fresh collard greens for kale, farro for other grain like couscous, etc. While the stew is cooking, savor the scent of these warming spices. This is one of those heart healthy and nourishing stews that's perfect for a pot-luck too. Enjoy and share with loved ones.

Prep Time 15 minutes

Cooking Time 35 minutes

Yields 6-8 Servings

Ingredients

• 2 tbsp olive oil

• 2 cups of sweet potatoes or butternut squash (cubed)

• 1 medium purple onion, chopped

• 6 cloves garlic, crushed (yes that many!)

• 2 carrots, chopped

• 1 rib celery, chopped

• 1 tbsp smoked paprika

• 1 tbsp ground curry powder

• 1 tbsp ground cinnamon

• 1 tsp salt

• 1/4 tsp red pepper flakes

• 1 can (28oz) diced tomatoes with their liquid

• 6 cups vegetable broth

• freshly ground black pepper

• 1 can (15oz) chickpeas, rinsed and drained

• 1 cup of farro (substitute for whole wheat couscous or quinoa)

• 2 cups chopped fresh collard greens (substitute for kale or spinach)

• 1 tbsp lemon juice

• Optional: freshly chopped parsley

Directions

• In a large pot, warm 2 tbsp olive oil over medium heat.

• Add the sweet potatoes, onion, carrots, celery and a pinch of salt. Cook, stirring often until the veggies are tender and onion is translucent, 10-15min.

• Add the garlic, smoked paprika, curry powder, cinnamon, and pepper flakes. Cook until fragrant, stirring constantly about 1 minute.

• Pour in the diced tomatoes, and broth.

• Add 1 tsp of salt and season generously with black pepper.

• Partially cover the pot with a the lid, simmer for 20min.

• Uncover, add the chickpeas, farro and chopped greens.

• Simmer for additional 5-10min, until farro is cooked through.

• Remove the pot from the heat and stir in the lemon juice and fresh chopped parsley, if using.

• Serve in your favorite bowl, with freshly baked bread or on it's own.

• Enjoy