We’ve just spent an evening with friends, gladly sharing stories of the holidays and New Year’s resolutions. Even in light of the cynicism around this time of year (just how long are you REALLY going to go to the gym every morning?), I still find the New Year to be a useful time to reflect on the old, and look forward to the new.
This year, instead of beating ourselves up about what we’re not doing, we’re setting intention for what we want to do. We also have been pondering why we do what we do.
We’ve been thinking about this blog, and about what is our driving passion. It’s not just about taking great food photos or creating tasty recipes — for us, it’s about the connection between food, your health, community, and the world – and the way that your life can be transformed by cooking. So this year, we’re pondering new ways to explore this and inspire people to get in the kitchen! More on that to come.
Speaking of the kitchen, this recipe is a great place to start. It’s fairly simple to put together, and the stew tastes exotic and fresh – full of cumin, ginger, a bit of cinnamon, and topped with fresh cilantro, a squeeze of lemon and a touch of Greek yogurt. We prepared this as a meal to take to friends who had just had their second child – and they gave their seal of approval as well! Serve it with rice or quinoa.
Enjoy, and here’s to a year of intention.Print
- 2 cups uncooked quinoa
- 1 large onion
- 3 cloves garlic
- 2 large sweet potatoes (about 1 ¾ pounds)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 pinches cayenne pepper
- 1 15-ounce can diced tomatoes
- 2 cups vegetable broth
- 15 ounce can chickpeas, drained (or 1 1/2 cups cooked)
- 3 cups spinach
- 2 tablespoons chopped fresh cilantro, for garnish
- 1 lemon, for garnish
- 1 cup Greek yogurt, for garnish
- Make the quinoa.
- Dice the onion and mince 3 cloves garlic. Chop the sweet potatoes into bite-sized pieces.
- In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5 minutes. Add minced garlic and saute about 1 minute.
- Stir in 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon ground ginger, 1/4 teaspoon ground cinnamon, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and 2 pinches cayenne pepper. Stir about 30 seconds, then add diced tomatoes and 2 cups broth.
- Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in 3 cups spinach in the last 2 minutes.
- Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.