Chef Del Sroufe just happens to be one of my favorite people on the planet, with his generous spirit and enormous talent for creating fantastic plant-powered recipes! We are honored to feature him on The Laura Theodore Podcast again, sharing his best tips, tricks, and recipes for preparing plant-based meals that are truly quick and easy!
ABOUT THE RECIPE:
Del says: Cinnamon, coriander, and saffron are classic flavors in parts of the Mediterranean. And while a lot of stews can take hours to prepare, this one takes less than 30 minutes and doesn’t sacrifice any of that great flavor. Serve over couscous, brown rice, or your preferred grain.
Makes 4 servings
(Gluten Free, Low Sugar, Nut Free, Soy Free)
INGREDIENTS:
1 medium yellow onion, diced
1 large red bell pepper, cut into ¾-inch cubes
2 cups low-sodium vegetable stock
1 package (16-ounces) frozen vegetables (large, chunky vegetable blend, see "Tip")
1 ¾ cup cooked chickpeas
1 can (15-ounces) tomato sauce
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 generous pinch of saffron
Sea salt and black pepper to taste
Chopped fresh cilantro, for garnish (optional)
INSTRUCTIONS:
Put the onion and red bell pepper into a pot and sauté for 5 minutes, adding water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking.
Add the vegetable stock, frozen vegetables, garbanzo beans, tomato sauce, cinnamon, coriander, and saffron to the pot, and cook, covered, over medium heat for 12 minutes.
Season with sea salt and black pepper to taste and cook for another 5 minutes. Serve garnished with chopped cilantro.
Chef Del’s Cooking Tip: One, 16-ounce package of frozen vegetables yields approximately 2½ cups.
Recipe adapted from The China Study Quick and Easy Cookbook by Chef Del Sroufe (BenBella Books, 2015).
Ingredients
Directions
ABOUT THE RECIPE:
Del says: Cinnamon, coriander, and saffron are classic flavors in parts of the Mediterranean. And while a lot of stews can take hours to prepare, this one takes less than 30 minutes and doesn’t sacrifice any of that great flavor. Serve over couscous, brown rice, or your preferred grain.
Makes 4 servings
(Gluten Free, Low Sugar, Nut Free, Soy Free)
INGREDIENTS:
1 medium yellow onion, diced
1 large red bell pepper, cut into ¾-inch cubes
2 cups low-sodium vegetable stock
1 package (16-ounces) frozen vegetables (large, chunky vegetable blend, see "Tip")
1 ¾ cup cooked chickpeas
1 can (15-ounces) tomato sauce
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 generous pinch of saffron
Sea salt and black pepper to taste
Chopped fresh cilantro, for garnish (optional)
INSTRUCTIONS:
Put the onion and red bell pepper into a pot and sauté for 5 minutes, adding water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking.
Add the vegetable stock, frozen vegetables, garbanzo beans, tomato sauce, cinnamon, coriander, and saffron to the pot, and cook, covered, over medium heat for 12 minutes.
Season with sea salt and black pepper to taste and cook for another 5 minutes. Serve garnished with chopped cilantro.
Chef Del’s Cooking Tip: One, 16-ounce package of frozen vegetables yields approximately 2½ cups.
Recipe adapted from The China Study Quick and Easy Cookbook by Chef Del Sroufe (BenBella Books, 2015).
