My husband loves stew. He loves to eat saucy food because they are “soup and main course in one”, his words not mine. I kind of agree with him though. When I prepare a meal, I usually make sure that I have a soup to accompany the main dish. I don’t know, I grew up in a house like that. We always have soup with the main dish. Even if there’s already salad or mashed potatoes as side dishes, we still have soup even if it’s simple.
Mom always said that a meal wasn’t complete without soup. It helps in boosting anyone’s appetite and at the same time aids in digestion. It’s warm and therefore it’s really good in the stomach.
A few nights ago, my husband came home to a lovely dinner of vegetable and chick pea stew. It’s been so long since I made this type of stew and I was a bit scared that I lost my touch. But my husband was just so happy and grateful that he came home to such an amazing meal.
The best thing about this stew is that it’s convenient to working moms like me. I just have to put everything in the slow cooker and voila- instant stew! I have other responsibilities to take care of other than food, and this has been my go-to friend.
If you like a copy of this recipe, grab the full list of ingredients and instructions on the next page.
Photo and recipe courtesy of The Kitchn.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Since this makes such a large batch, you can freeze what you don’t think you’ll eat in a week. Just freeze it before adding the coconut milk since that can separate and become grainy once frozen.
