It’s recently gotten COLD again here. Cold and rainy seems to be the trend in these last days of late March. What better way to warm the soul than with a deep bowl of delicious, thick, hearty stew? This recipe is rich and delicious, simple yet elegant. Hearty, creamy, yet chock full of nutrient rich textures to delight your palate and your belly, warming you from the inside out.
Creamy sweet potato stew with chickpeas, kale, and rosemary over creamy polenta
For the Stew:
1 can chickpeas, drained and rinsed
2 shallots, sliced
1 clove garlic, minced
1 spring fresh rosemary, chopped
2 vegetable bullion cubes + 4 cups water or 4 cups vegetable broth
1 cup cashews, soaked and rinsed
salt and pepper to taste
1 Tablespoon soy sauce or tamari
1 purple sweet potato
1 sweet potato
2-3 large red kale stalks, shredded
4 Tablespoons olive oil
pinch of dried thyme
Cube both sweet potatoes, toss in 2 tablespoons olive oil, salt and pepper. Roast at 350 degrees until tender. In a soup pot, sauté shallots in 2 tablespoons olive oil until translucent. Add garlic, chickpeas, and rosemary, thyme, and tamari/soy sauce stirring to incorporate. Dissolve bullion in warm water and/or add 4 cups veggie broth to the pot. Lower heat and allow to simmer. In your food processor, combine cashews with just enough water to blend until smooth. Scoop cashew cream into the soup pot, then add sweet potatoes and kale. Season with salt and pepper to taste.
For the polenta:
(adapted from Brian Patton‘s The Sexy Vegan’s Happy Hour at Home)
1 cup cornmeal
1 cups water
1 teaspoon salt + more to taste
1 tablespoon nutritional yeast flakes
1 small clove garlic, minced
pepper to taste
Bring water to a bowl. Whisk in salt and cornmeal. Allow to simmer for 20-25 minutes, until mixture has thickened but is still pourable. Add salt and pepper to taste, garlic, and nutritional yeast. Ladle into a bowl, top with stew, serve immediately.
If you’d like a firmer polenta, you can make it ahead of time and allow it to thicken as it cools or bake it in a baking dish before serving. I love this polenta and it makes the perfect base for a rich and creamy stew filled with fresh seasonal ingredients mostly bought from our local farmer’s market. I couldn’t think of a lovelier way to spend a chilly spring evening, could you?