Yields up to 8 servings, depending on serv. Size. Keeps well for several day in the fridge.
Cold weather is on its way, and you’ll need a healthy and hearty option to stand up to it. This recipe is vegetarian, but you can add meat as a way to add flavor and body with suggestions below.
- 1 c malted wheat or spelt berries
Cook wheatberries in simmering water for about 40 min. Strain, reserving 1 c cooking liquid. This can be done the day before.
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 lb fingerling or other small, soft potatoes, large diced
- 2 large carrots, cut to similar size as potatoes
In a stockpot or Dutch oven, heat neutral oil over medium-high heat. Add the onions to the hot oil along with 1/2 tsp salt and saute until soft. Reduce the heat to medium and add the garlic, potatoes, and carrots and cook with the lid on, stirring occasionally.
- 1 can chickpeas or 1/2 c local dry beans, cooked and drained
- 1 small can tomato paste or 1 large can diced tomatoes
- Cooked wheatberries and reserved liquid from above
- Water, or favorite stock, as needed
Once the vegetables are sweated out, add the chickpeas, tomato, malted grains and enough water to just cover. Season with salt to taste. Bring the liquid to a low simmer and continue cooking about 15-20 minutes, until the vegetables are tender.
- 1 bunch spinach, cleaned
- Parsley and/or dill
- Sherry or red wine vinegar to taste
Add vinegar to taste, then add spinach, herbs and any additional salt to taste. Serve as is or with a dollop of sour cream or drizzle of good-quality sunflower or olive oil.
Optional: Saute the onions with a beef bone, oxtail, or smoked turkey leg and cook with the stew until finished, then remove before serving.
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