We have been doing pretty well at not gaining the Quarantine 15, but eating healthier is always a good idea. We have started swapping out a few meals during the week to vegetarian/plant-based, and with recipes like this potato chickpea stew we don’t miss the meat at all. It is easily adaptable for what you have on hand, and you can add the protein of your choice (or not).

1 tablespoon vegetable oil
2 carrots
1 stalk celery
4 medium potatoes
1 red or orange bell pepper
1 tablespoon chopped garlic
1 tablespoon garam masala
1 teaspoon 5-spice mix
1 teaspoon cumin
1/2 cup onion
1 can chickpeas, drained
2 cups vegetable broth
4 tablespoons raisins
1/2 cup cashew pieces
3 cups spinach or kale leaves, roughly chopped
1/4 cup cilantro leaves, chopped
1 small lemon, cut in half
1 tablespoon peanut or almond butter (optional)

In a small dry pan, cook the cashew pieces over low heat for 2-3 minutes until smelling toasted. Remove from heat and put in a small bowl.

Wash and dice the potatoes into 1/2 inch cubes, and cut the bell pepper, carrots, and celery into bite-sized pieces. Heat the vegetable oil in a large skillet over medium-high heat. Add the carrot, potato, celery, garam masala, 5-spice, and cumin. Saute for 2 minutes, then add the bell pepper, garlic and onion.

Add the vegetable broth to the skillet and bring to a boil. Let boil for 3 minutes, then stir in the drained chickpeas and raisins. Place the lemon halves in the pan. Cover and turn the heat down to medium-low. Simmer 15-20 minutes (until the potatoes are tender). Gently stir in the peanut or almond butter, and turn to low. Cook for 5 more minutes.

Stir in the spinach or kale and let the leaves wilt for 1-2 minutes. Stir in the cilantro leaves and top with the toasted cashews.

This is good by itself, but you could also serve it over rice, or with buttered naan or garlic bread on the side.