Vegan Italian Stew

Source: Jim Weber

Ingredients

1 tablespoon
olive oil
1
large onion, chopped
4 cloves
garlic, chopped
2
stalks celery, chopped
2
carrots, chopped
1 bunch
fresh basil, chopped
1
red bell pepper, cored and chopped
1 teaspoon
red chili flakes
1 tablespoon
oregano
1 can
diced tomato
2
medium turnips, cubed
1
medium white potatoes, cubed
1 can
solids from full fat coconut milk
1 can
tomato paste
1
head chard, escarole, or collards (separate stems and finely chop, shred leaves)
2 cups
chickpeas

Instructions

Gather the ingredients. Prepare the onion, pepper, root veggies, and greens. 

Heat the oil in a large pot or dutch oven over medium heat. Add the onion, garlic, celery, and carrot to the pot. Sate until the onion is translucent, about 7 minutes. Add the red pepper, herbs and spices. Cook for a couple more minutes. Add the tomatoes, turnips, potatoes, stems from greens, tomato paste, and coconut milk. Cover and bring to a boil, then reduce heat and simmer, covered, until potatoes and turnips are soft, about 15 minutes. 

Add the greens and chickpeas and continue to cook until greens are soft, another 5 minutes or so. If the broth is too thin, allow to simmer uncovered, stirring occasionally until desired thickness is reached. Serve over rice or quinoa. May be frozen.