Late Summer Vegetable Chickpea Stew (vegan)

Some cooler weather is on it's way today. Cool tempts and maybe even close to freezing at night. I think we are just flirting with fall and that we will probably have a few more weeks of summer-like weather, but I am excited either way. This time of year it is always a guess of what we might get for weather. Maybe some more beach days? Or maybe it will turn cold and rainy in an instant. I love the waiting for cooler days and nights. Thinking about soup... and stew... and football.

Also, I love one pot stews and dinners. I love having the excuse to make a huge pot of something warm and comforting. I love filling it with tons of nutrient dense foods and veggies. Almost like medicine for the soul. You feel the goodness fill your body as you eat. Vitamins, minerals and plants. What more could your body want? Don't forget some root veggies to ground you as the changing season approaches. Sweet potatoes and carrots grow in the ground, and have that special ability of "grounding" you as well in your daily life. No more flighty days of spring and summer. Time to refocus...time to eat some roots!

I made this stew with some leftover summer squash, zucchini and carrots and sweet potato. It is a hearty mix, and there is no need to add meat unless you desire to. The garbanzo beans have lots of iron, vitamins, and fiber. Not to mention a boost of extra protein. This was a perfect stew for my baby to eat and love. Lots of pieces to pick up and eat. The flavors were not to strong, but yummy enough to keep wanting more. Especially the additional raisins. You can't tell from the pictures on the screen, but seriously, this stew has some flavorful and delicious aroma coming from that bowl. This is my new favorite flavor combo and veggie stew. I will be making this again this fall, but for now, it is a perfect late summer, one pot meal.

Sweet Potato Chickpea Stew Recipe (vegan)

1/4 cup of olive oil to coat dutch oven or large pot

1 medium sweet onion

4-5 garlic cloves

2 cups diced summer squash, or zucchini

2 cups of chopped carrots

2 cups of chopped sweet potato

Start by sauteing the onion and garlic in a large soup pot or dutch oven, along with the root vegetables. Cook on high heat for a few minutes while things soften and the add the rest of the ingredients below.

3 cups of vegetable broth

2 cups of fresh spinach, kale or other green

handful of parsley (about 1/2 cup chopped)

1 TB of ground cumin

1 ts. of chili powder

1 ts. of ground cinnamon

sea salt and black pepper

1/2- 1 cup of organic raisins

1-15 ounce can of garbanzo beans or about 2 cups of cooked (dried) beans

After adding all of the above, cook to a boil, and then turn down the heat and let the stew simmer and cook for about another 20-30 minutes. Until the veggies are soft and the aroma is thick and the water is a bit reduced. Then serve warm with fresh lemon squeezed, or a touch more added parsley. The spice combo is my favorite with these veggies. So perfect to usher in the fall flavors and weather.

Well, friends, I hope you are getting fall kicked off in the right fashion, with soup, stew and football... and of course apple picking, pumpkin patch visiting and lots of apple cider.

Much love to you this week!