Wintery Stew

To use up the last of some vegetables, I made this savory Winter stew.

  • Cauliflower is packed with vitamin C
  • Mushrooms are great for the immune system
  • Pungency of leek and spices aid in throwing off early cold symptoms
  • Greens are packed with vitamin K, A, and C folate, and calcium
  • Garbanzo beans lower cholesterol and stabilize blood sugar
  • Cauliflower, greens and legumes contain inulin and are considered prebiotics – great for your gut health

Garbanzo Stew

1 small head cauliflower

6 large shitake mushrooms, sliced

20 green beans, diced

2 small turnip, diced

2 small parsnip, diced

2/3 leek, diced

1 cup cooked garbanzo beans

10 sun dried tomatoes, minced

3 leaves collards, julienned

2 leaves swiss chard, julienned

1 heaping T sunbutter

1 heaping T tahini

1 T coconut oil

Small piece of ginger, minced

Cayenne, allspice, turmeric, nutmeg, cumin to taste

Garlic, minced (optional)


Break cauliflower into small pieces. Toss cauliflower, mushrooms, green beans, turnips, parsnip and leek into a pot. Add cooking oil. Sauté, simmer until the smaller items are soft. Add sundried tomatoes, garbanzo beans, ginger and garlic. Stir for a few minutes. Add the tablespoons of seed butters and enough water to cover half of the ingredients. Stir butters into water. Add spices and simmer for 15 minutes. Turn off heat and stir in the greens.