onion, finely chopped
garlic, finely sliced
sweet potatoes, peeled and cut into 2" chunks
delicata squash, cut into 2" chunks
tomatoes, roughly chopped
dried oregano leaves
canned cannellini beans
black pepper, ground
olives, stone removed and halved
chards leaves, chopped
In a pan over medium heat, warm 2T olive oil until shimmering. Add to cook onion until soft and translucent. Add to cook garlic for 3 mins.
Add another 2T of olive oil, sweet potatoes, delicata squash, tomatoes, dried oregano leaves, and ground allspice. Cook for 2 mins. Season with salt and black pepper.
Add canned cannellini beans and vegetable stock to almost cover the vegetables. Bring it to a boil. Then, lower the heat to simmer with a lid on until vegetables are cooked (30 mins). To prevent sticking, stir often. Add more water if the pan becomes dry.
Add chards leaves and olives and cook for 2 mins.
basil, roughly chopped
herby vegan soft cheese, loosely crumbled
Divide stew into two deep bowls.
Finish with basil and herby vegan soft cheese. Serve with flatbread, if desired.