This stew is best served the same day, which shouldn’t be a problem since it takes only minutes to prepare. Any leftover vegetables will work, as will a combination of beans.
4-1/2 cs. vegetable broth
3 tbsps. tamari
6 cs. chopped vegetables (such as potatoes, carrots, celery, onions, or turnips)
1/2 teaspoon oregano
1/2 teaspoon thyme
2 cs. cooked chickpeas
1/3 c. flour
1/2 c. red wine (or 1/2 cup vegetable broth)
2 cs. chopped greens (try spinach or kale)
Salt and pepper to taste
In large saucepan, combine all ingredients except flour, wine, greens, and salt and pepper. Heat vegetable mixture to boiling over high heat. Reduce heat to low and simmer stirring occasionally, until vegetables are hot (about 20 minutes). In a cup or small bowl, combine flour and wine. Stir into stew and re-heat to boiling. Stir in greens and cook about 5 minutes longer. Add salt and pepper to taste. Serve immediately.
Makes 4 servings.
Calories……280…..Fat…..2 g…..Fiber…..4.5 g.