Last of the Winter Vegetables Stew with Warm Spices
I made this recipe for a group of vegetarians, but feel free to add sausage or pancetta (just reduce the amount of olive oil a bit) and replace the veggie broth with chicken broth.
by: Three Many Cooks
Serves: 8 to 10
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 medium celery stalks, diced
3 large carrots, sliced into rounds
3 large parsnips, sliced into rounds
Kosher salt and ground black pepper
3 large garlic cloves, minced
1 tablespoon ground cumin, more to taste
1½ teaspoons pimenton (smoked paprika)
1 teaspoon dried thyme leaves
Large pinch ground cinnamon
Pinch cayenne, or to taste
½ cup dry red wine
1 can (14.5 oz) diced tomatoes
2 quarts low-sodium vegetable broth (homemade or store-bought)
1 large sweet potato, cut into bite-sized chunks
3 medium red potatoes, cut into bite-sized chunks
3 Yukon Gold potatoes, cut into bite-sized chunks
1 can (15.5 oz) chickpeas, drained
1 bunch collard greens, washed, stemmed, and roughly chopped
Reduce heat to a simmer; cook, partially covered, to blend flavors, 8 to 10 minutes. Add potatoes; continue to simmer until just tender, about 10 minutes. Add chickpeas and collards; cook until collards are tender, about 5 minutes longer. Adjust seasonings, including salt, pepper, and more spices if necessary.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/last-of-the-winter-vegetables-stew-with-warm-spices/