DAVEGAN: Food for Thought

Autumn Stew

Ingredients

• 1 large white onion, chopped
• 2 large carrots, peeled and chopped
• 28-ounce (large) can whole, peeled tomatoes — with juice
• 29-ounce (large) can of pumpkin
• 2 cans low-sodium vegetable broth
• 1/2 cup red lentils
• 1 can chickpeas
• 1 cup frozen green peas
• 1 cup autumn spiced beer of your choice (or water)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon ground thyme
• 1 teaspoon chili powder
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Directions

1. In a large stock pot, heat a tablespoon or so of olive oil over medium-high heat. Add onions and cook until glassy.
2. Toss in the carrot, tomatoes (with juice), pumpkin, and vegetable broth. Bring to a boil.
3. Then add in the lentils. Cook for a few minutes — stirring often and mashing up the tomatoes a bit — and lower heat just a bit. Add the peas, chickpeas, beer, and spices.
4. Lower to a simmer and let cook for 30 minutes to an hour.

via: (never home)maker

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    want to make this.

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    Mmm yummy winter food!

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