In a tizzy over what to cook tomorrow? Rather than the typical fat-laden Thanksgiving dishes (you know who I’m talking about, Creamed Spinach), venture outside the turkey box and make something healthier. These tasty seasonal stew recipes were created by Robert Dalzell, Executive Chef at The Ranch at Live Oak Malibu, a week-long luxury bootcamp in California that whips you into wellness shape. They’re simple, nutritious and low in fat—just what you need come Turkey Day. Thanks Chef!
Kale, Sweet Potato & Chickpea Stew
1/2 a large bunch of kale, cooked in salted boiling water for 5 or 10 minutes, till soft but still bright green.
1 cup canned chickpeas, rinsed and drained
2 medium sweet potatoes, peeled and cut into 1/3 inch dice
1 shallot, finely diced
1 large clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (or to taste)
1/2 cup vegetable stock
2 tablespoons golden raisins, soaked till soft and chopped
1 teaspoon smoked paprika
1 teaspoon cumin
Juice of one lime
Salt & pepper
1. Warm a few tablespoons of olive oil in a large frying pan over medium heat. Add the shallots, garlic, red pepper, basil and cook till shallots and garlic start to brown.
2. Add the sweet potatoes and cook till they start to brown and soften. Add the stock. Cook till it’s thick and syrupy.
3. Add chickpeas, paprika, cumin, raisins and about 2 cups of water. Bring to a boil, reduce heat and simmer till sweet potatoes are nice and soft. You might need to add a cup or two more water as you go to keep the consistency you like.
4. Chop the kale into small pieces and add to the stew. Cook until everything is mixed and hot through.
5. Add the lime juice and season with salt and pepper.
Butternut Squash Stew with Chickpeas
2 teaspoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon harissa (or more, to taste)
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 large butternut squash, peeled, seeded and cut into 1-inch cubes
2 cups canned chopped tomatoes
1 19-oz can chickpeas (garbanzo beans), drained and rinsed
1 cup frozen petite green peas
1/4 cup chopped flat-leaf parsley
Kosher salt and fresh black pepper, to taste
1. In a Dutch oven or heavy stock pot, heat the oil over medium heat. Sauté the onion until translucent and just starting to brown. Add the garlic and cook for 1 minute, stirring frequently to keep the garlic from burning.
2. Stir in the harissa, cinnamon and coriander, and cook for 30 seconds to release the fragrance from the spices. Add the squash and tomatoes, stir to incorporate the spices, and add 2 cups of water. Bring to the boil, then reduce heat to simmer. Cover, and cook for 30 minutes, stirring a few times.
3. Add the chickpeas, green peas and parsley, and continue to cook uncovered for 10 minutes. Taste, and adjust seasoning with salt and pepper.
4. Serve hot over couscous or rice