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.
Serves: 8 to 10
  • 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
  1. Heat oil in a Dutch oven or large soup kettle over medium heat. Add onions, celery, carrots, and parsnips; sauté until soft, seasoning to taste with salt and pepper, about 5 minutes. Add garlic and spices; sauté until fragrant, another minute. Add wine; continue to cook until liquid has reduced slightly, about 2 minutes. Add tomatoes and stock and bring to boil.
  2. 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