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Gypsy Stew - Makes 5 servings.

2 Tbsp. extra virgin olive oil
1 slice whole-wheat sandwich bread
2 garlic cloves, sliced
10 almonds
1 cup chopped onion
2 tomatoes, seeded and chopped
1 tsp. paprika
1/2 tsp. ground turmeric
3 cups reduced sodium vegetable broth
2 cups chopped Swiss chard
1 cup frozen cut green beans
1 (15-ounce) can chickpeas, rinsed and drained
2 Tbsp. red wine vinegar
Salt and freshly ground black pepper, to taste

In medium skillet, heat oil over medium-high heat. Add bread, garlic and nuts and cook until they all are golden on both sides, turning as needed, 2-3 minutes. Transfer garlic and nuts to a blender or food processor. Tear up bread and add. Process until mixture is finely ground, and set aside.

In same pan, sauté the onions until golden, 8 minutes. Add tomatoes and cook until they soften, stirring occasionally, 5 minutes. Stir in paprika and turmeric and set aside.

In large saucepan, bring the broth to a simmer over medium-high heat. Add chard, green beans, chickpeas and cook 10 minutes. Mix in the two previously prepared mixtures and simmer, covered, for 5 minutes or until vegetables are very tender.

Mix in vinegar and season to taste with salt and pepper. Serve immediately.

Per serving: 210 calories, 9 g total fat (1 g saturated fat), 25 g carbohydrate, 8 g protein, 6 g dietary fiber, 470 mg sodium.