Greek Sweet Potato & Squash Stew |
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Greek sweet potato & squash stew
| 4 | tablespoons | olive oil | ||
| 1 | large | onion, finely chopped | ||
| 4 | cloves | garlic, finely sliced | ||
| 1 | medium | sweet potatoes, peeled and cut into 2" chunks | ||
| 1 | delicata squash, cut into 2" chunks | |||
| 2 | tomatoes, roughly chopped | |||
| 1 | teaspoon | dried oregano leaves | ||
| 1 | teaspoon | ground allspice | ||
| 1 | canned cannellini beans | |||
| 1.5 | cup | vegetable stock | ||
| 1 | pinch | salt | ||
| 1 | pinch | black pepper, ground | ||
| ⅓ | cup | olives, stone removed and halved | ||
| 2 | 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.
garnish
| ⅓ | cup | basil, roughly chopped | ||
| ⅓ | cup | 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.