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Meghan Telpner's Orange Zest-Infused Stew (courtesy of UnDiet, 2013, Skirt! Publishers)

Author - Gena Hamshaw
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Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 large red onion diced
  • 4 cloves garlic minced
  • 2 tbsp ginger root grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried sage
  • 2 tsp dried rosemary
  • 3 cinnamon sticks 4 inches each
  • 2 cups sweet potato cubed into 3/4 inch pieces
  • 2 cups butternut squash peeled and cubed into 3/4 inch pieces
  • 1 cut carrots sliced into 1/4 inch coins
  • 1 cup parsnips sliced into 1/4 inch coins
  • 15 oz. can organic chickpeas drained
  • 1 medium tomato diced
  • 1/3 cup organic sulphite free apricots, chopped
  • 1 tbsp organic orange zest
  • 2 cups water
  • 2 tsp arrow starch optional
  • Sea salt and cayenne to taste

Instructions

  • Heat olive oil in a large pot over medium heat until warm. Add onion, garlic, ginger, cumin, coriander, sage, rosemary, and cinnamon sticks. Cook and stir for 5 minutes, or until onion is tender and translucent.
  • Stir in vegetables, chickpeas, tomato, apricots, orange zest, and water. Bring mixture to a boil, reduce heat to medium-low, cover, and let simmer for about 30 minutes, stirring occasionally, until the veggies are tender.
  • Remove lid and simmer for another 15 minutes. If it looks too watery, remove 1/2 cup of liquid and reserve in separate bowl. Whisk the arrowroot starch into this reserved liquid and then add it back to the main saucepan.
  • Once desired thickness is achieved, add sea salt and cayenne to taste.
  • Remove the stew from heat, remove cinnamon sticks, and serve warm over quinoa, brown rice, or other whole grain.