Craig’s not much for bragging, so I often end up doing it for him. So, today, I’m here to brag about this awesome stew/soup he made one winter weekend. It’s loaded with awesome things like sweet potatoes and carrots, with boatloads of ginger and garlic, which are great winter immune system boosters. I’m sure they’re more potent raw, but they taste nicer cooked.
One of the best things about this stew is that its a slow cooker stew. I like to make it overnight as I have a weird thing about leaving appliances on when I’m out of the house, but if you don’t have that weird thing, letting it cook while you’re at work definitely makes more sense. The long cooking time turns the sweet potatoes and carrots into delicious, creamy goodness, and leaves everything super flavorful.
Other bonuses include very little active prep time and loads of leftovers. It also tastes delicious with toast and chèvre, and all your vegan friends will like it, too (minus the chèvre, of course).
Spicy Ginger, Sweet Potato, & Bean Stew
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
3–4″ ginger root, peeled & minced
1½ tbsp cumin
1 tbsp garam masala
1½ tsp sweet smoked paprika
1 chipotle en adobo, minced
1–2L vegetable stock
3–4 cups diced sweet potatoes
4–5 carrots, sliced
1½ cups diced stewed tomatoes
1½ cups cooked chickpeas
1½ cups cooked kidney beans
Heat a large dutch oven over medium low heat. Add the olive oil and cook the onion until its tender. Add the ginger and the garlic and cook until fragrant. Stir in the spices & the chipotle, and cook, stirring, until it smells awesome.
Preheat your oven to 200°F.
Add some vegetable stock, add the veggies & beans. Top off with more veggie stock, cover, and transfer the pot to the oven. Cook for 8–10 hours.
Season to taste and serve with crumbled chèvre & green onions.