the last stew of the season
and some politics
Over the past months, I have been enjoying my time in the depths of stew season. Different types, of all different styles, sitting on the stove top all day watching me graze with one spoonful at a time. Most have them have leaned in the spicy rout, almost all have them containing beans - one of them, though, has stood out and has drawn my attention the most.
A stew cooked with chickpeas and sweet potatoes cooked in an incredibly flavorful coconut broth. It’s quick, it’s seasonal with the addition of a green (broccoli rabe in this case) and it is everything I want in a stew. Quick enough to not heat up the kitchen in the encroaching 70 degree days and comforting enough for the brisk 50 degree nights.
Political opinions below
It has also been an exhausting year. I continue to live everyday affirming in fact that I am losing my mind. We have to wake up to a vainglorious game show host being in our lives, everyday, for another four years. For a little personal background, my very first election was between an extremely qualified person and that very vainglorious game show host. My second election was between an extremely qualified former vice president and a game show host. I was sixteen years old when said game show host came down that elevator and I will be thirty when he finally leaves us alone (hopefully). I am exhausted. I didn’t forget the last time a game show host was in our lives everyday. A million people dead. An attempted coup. The threatening of shooting protesters or trying to nullify millions of votes in Georgia and Pennsylvania. To see this game show host, who attempted to end the 250 year project, be shown grace by the people and institutions he himself refused to show grace to is something I will never be apart of.
We have gone from the land of the free to the land of the obsequious.
I know how this ends. We all know how this ends. When It ends, I will be in my kitchen. In my little corner cooking this little stew. And because I was right when I was sixteen, I will be right when I’m thirty. And when I’m thirty I will still be enjoying this stew.
chickpea and sweet potato coconut stew
serves 4-6
Ingredients
2 16oz cans of chickpeas
1 lb. of sweet potatoes
12 oz of broccoli rabe
4-6 cloves of garlic, sliced
2 tbsp of freshly grated ginger
1 ½ tsp of cumin seeds
1 can of full fat coconut milk
4 cups of cooking liquid - broth or water
Instructions
In a large, heavy bottom pot, heat a ¼ cup of olive oil over medium high heat, then add in the 2 cans of chickpeas. Season with salt and pepper and cook, stirring occasionally until the chickpeas have browned and have started to get crispy. Around 8-10 minutes.
Once the chickpeas have browned, add in the sliced garlic and cumin seeds allowing to toast for a few minutes. At this point peel your sweet potatoes and cube them into bite sized chunks.
Once the garlic and cumin has toasted, add in the coconut, making sure to scrape any brown bits from the bottom of the pan. Add in the cooking broth (4 cups) and stir to combine. Add in the sweet potatoes and season again with salt and pepper.
Reduce the heat to medium and simmer for 20-25 minutes or until the broth has reduced and the sweet potatoes have cooked through.
Once the sweet potatoes have cooked and the liquid has reduced, toss in the chopped broccoli rabe. Cover to cook until just tender, another 3-5 minutes.
Finally, add the grated ginger and stir until combined. Season to taste and serve with a large salad of herbs (mint, cilantro, etc.), thinly slice onion and a ton of fresh lime juice.
