[dropcap]A[/dropcap]fter the heatwave we’ve been having all summer in souther California, we are more than ready for Fall. What better way to do so than to put on our trusty aprons and ready our spices for some delicious food fare. The first fall inspired dish we’ve created is our Yam & Garbanzo Coconut Stew, a delicious low-sodium meatless stew (or side dish) that has the perfect balance between creamy and savory. Learn how to make this fabulous dish with these step by step instructions. Bon appetit!
[large_title title=”Ingredients”]
- 1 1/2 to 2 cups of White or Yellow Yams (cut & cubbed)
- 2 fresh Rosemary stems (or 1 tbsp of dried rosemary)
- 5 Garlic Cloves
- 1/2 cup of Crimini Mushrooms
- 1 tsp of Paprika
- 1 tbsp of Italian Seasoning
- 1 tsp of All Spice
- 1 to 2 tsp of Pepper
- Pinch of Cinnamon
- 2 cups of Organic Kale
- 1 14oz can of Light Coconut Milk
- 1/2 cup of Garbanzo beans (cooked)
- 1 roasted Red Bell pepper
- optional: 1 Serrano pepper or jalapeno (cut thinly)
- optional: Salt, if needed
[serves 4 to 5 people]
[large_title title=”Directions”]
Step 1: Take a large nonstick pan or skillet, and heat up a tbsp of coconut oil over medium heat. Drop your yams in the pan, along with your rosemary stems. Tip: Make sure your rosemary stems are on top of your yams so to avoid burning them.
Step 2: Mince your garlic and add that to your pan. Stir everything together.
Next slice your mushrooms thinly and add those as well. Cook until your yams start to soften, getting a nice golden color. Take your rosemary stems out of the pan and set it aside as you’ll be using the cooked stems as a garnish later on.
Step 2a: While your vegetables are cooking, lay a red bell pepper on a nonstick baking sheet and put in the oven on broil for 5 to 6 minutes or until skin is softened.
Step 3: Combine the paprika, Italian seasoning, allspice, cinnamon and pepper in a small mixing bowl. And add them to the pan. Take your wooden spoon and stir everything until all is well combined. Tip: We found that by mixing all the spices in a small bowl before adding them to the vegetables ensures that everything is well seasoned.
Step 4: Add your kale and coconut milk to the pan. Let everything cook for 6 to 8 minutes on low heat.
Step 5: It’s time to add your cooked garbanzo beans and Serrano peppers. Stir until well combined.
Step 6: Take your roasted Red Bell pepper, and carefully remove as much of its skin as possible.
Once the skin is removed, simply slice the peppers long ways and add them to the pan. Place a lid on allow everything to simmer for 10 to 15 minutes.
Step 6: You can serve this dish over brown or white rice, whole wheat pasta or like us on a bed of steamed broccoli. Garnish the dish with the cooked Rosemary stems you used earlier. Bon appetit!
This sounds really tummy! It would be perfect for a fall afternoon!