Pear, Chickpea, Beet Stew
Full of nutrients, earthy and a little sweet this easy to prepare stew is perfect for a chilly evening.
Yield: 3 cups
Materials
- 1 pear peeled and chopped
- 1 cup cooked chickpeas drained and rinsed
- 1 cup vegetable broth low sodium
- 1 carrot diced
- 1 small golden beet diced
- 1 clove garlic minced
- 1 bay leaf
- ½ tsp dried sage
- 1 sprig fresh rosemary or ½ tsp dried
- 1 tsp fresh lemon juice or apple cider vinegar
- 1 cup fresh greens such as spinach, kale, or Swiss chard rinsed and chopped
- black pepper to taste
Instructions
- Add everything except the greens and black pepper to the crock pot. Cook on low for 7-9 hours.
- Thirty minutes prior to serving: Turn the crock pot to high, add the greens and cook until they are bright green. Season with black pepper to taste. Remove the Bay leaf.
- Serve over brown rice, quinoa or your favorite whole grain.
Notes
Notes: I used a 1.5 quart crock pot to prepare using the quantities listed here. The recipe can easily be doubled, but use a larger crock pot.
Recipe adapted slightly from a recipe found in Vegan Slow Cooking For Two or Just For You by Kathy Hester.
I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.
Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.