Stew for A Sick Day
~1 large Spanish onion, diced
~1 large bell pepper, diced
~6 cloves garlic, minced
~1 1/2 cups peeled eggplant, diced
~All leaves from 1 bunch celery, diced
~140 grams tomato paste
~1/4 cup prunes, minced
~1/2 cup dates, diced
~1 lemon juiced
~4-6 cups water
~1 medium carrot, diced
~1 cup mushroom, diced
~1 can (or 1 3/4 cups) chickpeas
~1 can white beans
~1/4 cup toasted pine nuts
~Salt to taste (should end up being around 1/2-1 teaspoon for the entire stew depending on your palette)
1) Grab a medium sized pot, heat on medium heat for a minute or two. Once the pan has warmed up drizzle a little bit of olive oil in the bottom of the pan, add onions & a sprinkle of salt. Mix everything together well placing a top on the pot. Cook for 10 minutes, stirring occasionally to keep the colour of the onions even.
2) Add bell pepper, and a tiny sprinkle of salt, mix well. Place the top back on the pot and cook for another 10-20 minutes stirring every couple of minutes to keep the colour even on the peppers and onions.
3) Take the top off the pot and continue cooking while you chop and prep all the rest of the ingredients. Stir frequently.
4) Once all the vegetables are chopped and ready add the garlic & a teeny tiny pinch of salt. Stir well. Allow to cook for about 1-2 minutes.
5) Add eggplant and celery, a pinch of salt, and mix well. Cook, stirring frequently, for about 5 minutes.
6) Add tomato paste, prunes, dates, lemon juice, and 6 cups water. Add a good pinch of salt. Bring to a boil, then reduce heat to a simmer. Cook with top on pot for 20 minutes.
7) Remove top and add carrots, mushrooms, chickpeas, white beans, and a pinch of salt. Allow stew to simmer until almost all liquid has evaporated. The vegetables will show through, and the stew will not be very soupy looking (check out the photo above).
8) Once all the liquid has evaporated taste, add more salt if desired. If the broth is flavourful then simply sprinkle pine nuts over top and serve fresh.
This soup is a labour of love. This isn’t a fast ‘n’ easy recipe. Perfect for when you are home sick. You can make this and slowly chop the veggies, slowly let it simmer, slowly cook away the broth. Give yourself time to read or watch tv or just relax in-between steps here. It will lend a better flavour to the dish, and give you a chance not to over do yourself while you need to be healing. If you have a dietary restriction that you need help accomodating please leave a comment below or message me privately via my contact page. I am more than happy to chat! Have a restful day.