Despite the warmer weather, I still find myself reaching for a sweater and a hot cup of tea. This simple stew keeps you warm while getting ready for hot days – it’s a little spicy, a little creamy, and plenty hearty. (Bonus, it makes amazing leftovers, too.)
- 1/4 cup corn (shaved off the cob or canned/frozen)
- 1 small onion
- 1 small, medium-heat pepper
- 1 can crushed tomato
- 1-2 cups chickpeas, about 1 can
- 2 handfuls baby spinach
- 1 tbsp balsamic vinegar
- salt, pepper, oregano to taste
- If you’re using fresh corn, put it straight in the oven for 15 minutes on 400F.
- Mince the onion & pepper, put it in a pot on med-high with oil and brown.
- Add the crushed tomato, chickpeas, and enough water to thin it to your desired consistency, then let cook 15 mins. I added about 3 cups water.
- Make cashew cheese if you haven’t already. It’s really easy to make a lot of it and keep it in the fridge for dishes throughout the week like this.
- Shave off the corn kernels and toss in along with the balsamic vinegar, spices and spinach, then cook another ten minutes.
- Serve hot with a dollop of cashew cheese on top.