Long-time readers of this blog will no doubt remember the “Mystery Food” series. For a couple of summers, I participated in Community Supported Agriculture programs in the NoVA area. Basically, it’s like buying stock…only more delicious. You pay a lump sum to a local farm at the beginning of the growing season, and once a week receive a box full of whatever has been harvested that week.
What I miss the most about it is that it forced me out of my comfort zone. I had to plan meals around whatever appeared in that box—and during some times of the year that meant figuring out what to do with massive quantities of squash, apples, or greens. Kale must grow really well around here, because boy-howdy did I eat a lot of kale those summers.
So when my friend Heather tipped me off to a special deal on Relay Foods, a grocery delivery service that sources from local stores, restaurants, and farms, I was excited to find they had their own version of this CSA-type share called a Bounty Box. Cha-ching! Time for vegetable roulette. I ordered one and anxiously anticipated what might appear on the porch.
There were some glorious pink lady apples, a jug of fresh apple cider, a nice fat little tomato, some white potatoes, watercress, curly kale, an enormous pile of collard greens, and several very hefty sweet potatoes. I was definitely pleased with the haul, but a little thrown for a loop. Confession time: I never buy sweet potatoes or collards. I have nothing against them, but I just never buy them or cook with them.
Nothing like a mystery box to let your mouth know what it’s been missing! Seasonal food is awesome, because it’s exactly what the earth has to offer at that moment—and wherever you are, it’s probably exactly what your body is asking for too. Think about it: Collards packed with vitamin c, k, and soluble fiber (not to mention factors that regulate immune function) and sweet potatoes full of fiber, beta carotene, vitamin c, vitamin b-6, and potassium. Yep, mother earth definitely knows you need some protection against flu season. And nothing says yummy winter food like a stew…
Sweet Potato, Chickpea, and Collard Greens Stew
- 1 tbsp. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp. smoked paprika
- ½ tsp. coriander seeds
- ½ tsp. cayenne pepper
- ½ tsp. cumin
- 3-4 cups collard greens, large ribs removed, roughly chopped
- 1 15.4 oz. can of no salted added chickpeas, drained, or 2 cups of dried chickpeas soaked overnight
- 2 large sweet potatoes (approximately 1 lb.), peeled and diced
- 2-3 cups vegetable or chicken stock
- Salt and pepper to taste
Begin by heating the olive oil, paprika, cumin, cayenne pepper, and coriander seeds in a large pot over medium heat. Heat for about one minute, and then add the chickpeas and stir to combine. Cook the chickpeas until lightly browned, about 5-7 minutes. Remove, and set aside.
Add the onions to the pot and cook until soft and somewhat translucent, about 5-7 minutes. Add the garlic and cook one minute more, stirring frequently so that the spices don’t burn.
Add the diced sweet potatoes to the pot and cook for 10 minutes.
Once the sweet potatoes have softened slightly, add enough vegetable or chicken stock to the pot to just cover them. Bring the mixture to a boil, then reduce and simmer for 15 minutes or until the sweet potatoes are very tender.
Remove the pot from the heat and blend or mash the soup until you like the consistency. I like to leave some chunks of sweet potato, rather than making this smooth like bisque.
Return the pot to the stove over medium heat and add the collard greens and chickpeas. Simmer the soup for 10-15 minutes or until the greens are tender.
Serve hot, garnished with some roasted chickpeas, pumpkin seeds, or sunflower seeds for some crunch.
Nothing like a bowl of something hearty to warm your body and soul on a cold January evening. And a reminder that sometimes being thrown out of your regular routine leads to a whole new experience of comfort, ease, and culinary satisfaction.
Ciao for now,
Neen
Neen's Notes 