If you want to know what to feed a farmer, visit Rootdown Organics‘ blog this week, where they’ve posted a great recipe for the stew that is sustaining them during this busy period on the farm. It’s a freestyling kind of recipe. If you want more, visit them at http://rootdownfarm.net/ or stop by and say hello during the Slow Food Cycle on Sunday August 19. You’ll find them at kilometre 14.

Mid-Summer Vegetable & Chick-pea Stew (for busy farmers and their friends!)

Makes about 6 servings

Ingredients

Stew Basics:

• 1 tsp coconut oil*
• 1 spring onion, diced
• 4-5 new potatoes, roughly chopped
• 1 head cauliflower, chopped into bite-sized pieces
• 3 cups sprouted chick-peas (or 3 cups pre-soaked and cooked)**
• 3 cups chicken or vegetable stock
• 2 cups water
• Sea salt (1 tsp)

Seasonings (any combination of the following will be delicious):

• Coriander seeds (1 tsp)
• Cumin seeds or powder (1 tsp)
• Fennel seeds (1 tsp)
• Cayenne pepper (1 tsp)
• Cardamom (1 tsp)
• Cinnamon (2 Tbsp)
• Turmeric (2 Tbsp)
• Chopped or grated ginger root (2 Tbsp)

Additional vegetables (whatever you have on hand will be great, but here are some ideas):

• 2 cloves green garlic or a few garlic scapes, chopped
• 2 small yellow or green zucchini, diced
• 1 cup beet thinnings (bulbs and greens), chopped
• 1 cup carrots, sliced

Garnish (add any or all of the following to the pot just before serving, or garnish in the bowl!):

• Raisins
• Cashews
• Chopped Cilantro
• Chopped green onion
• Plain yoghurt
• Shredded cucumber
• Small seed sprouts (clover, fenugreek, etc.)

Method

If you are planning to serve the stew with a grain, such as rice, or quinoa, set that up now, so it can be cooking while you’re making your stew.

In a large pot, saute onion in coconut oil on med-high until just translucent.

Add potatoes, cauliflower, and chick-peas and saute with onion for about a minute. If you are adding additional vegetables, add them now as well as whatever seasonings you like, and salt.

Pour chicken or vegetable stock and 1 cup of water over vegetables, and bring to a boil.

Reduce heat to medium, continuing to simmer until chick-peas and potatoes are tender, about 35 minutes (cooking time may vary depending on if you are using sprouted or pre-cooked chick-peas). Add more water if necessary, to maintain desired consistency of stew. If you add more water, you may wish to add more seasonings to taste.

Serve over rice, quinoa or steamed kale or other greens, garnishing with any of the above toppings right before serving.

Happy Eating!