This recipe was inspired by the Coconutty Beans and Greens recipe from bon appetit magazine, and adapted to use ingredients on hand. The spicy warmth of this stew will linger delightfully on cold winter days. Enjoy.
Ingredients (Serves 4 generously)
1 large onion, peeled and rough chopped
1 large tomato, rough chopped
1 cup fresh cilantro, rough chopped
4 garlic cloves
1 tablespoon ginger paste (or use grated fresh ginger)
1 tablespoon sriracha sauce
1/2 teaspoon cumin
1/2 teaspoon salt
2 tablespoons olive oil
1 quart chicken stock or vegetable stock
2 large potatoes, peeled and cut bite size
1 large carrot, peeled and cut bite size
3 cups fresh spinach (this will wilt down significantly)
1 cup fresh green beans, cut bite size
1 (15 oz) can chick peas (garbanzo beans), drained
1 (15 oz) can coconut milk
1 lime, quartered
Step 2: Saute the savory paste which forms the base of the stew!
Step 1) Add onion, tomato, cilantro, garlic paste, sriracha, cumin, and salt in a blender or food processor. Pulse until a well blended paste forms.
Step 2) Heat olive oil in a stockpot. Add savory paste from step 1 to the stockpot and saute over medium heat for 10 minutes, stirring frequently.
Step 3) Add chicken stock, chickpeas, potato, and carrot to the stockpot. Simmer for 10-12 minutes, until potatoes are tender.
Step 4) Add green beans, spinach, and coconut milk to the stockpot. Simmer for 2-3 minutes, until green beans are just tender (do not overcook – nobody likes mushy green beans).
Step 5) Remove from heat. Ladle into serving bowls. Squeeze juice from a lime quarter over each bowl, and serve with the squeezed lime.