Average Recipe
Prep Time
20 minutes
Cook Time
35 minutes

This warming plant-based stew celebrates the flavors of autumn! Serve stew over cooked quinoa with a fresh green salad or lightly steamed broccoli on the side. 

2 tablespoons extra virgin olive oil
1 large onions chopped
6 cloves garlic crushed
2 teaspoons sea salt
2 teaspoons curry powder
2 teaspoons ground cardamom
½ teaspoons black pepper
1 pinches cayenne pepper
3 large carrots chopped
3 medium red potatoes chopped
1 large delicata squash seeded and chopped
½ cups Zante currants (optional)
2 cups tomato sauce
2 cups cooked chickpeas
1 cups water


¾ cups raw almonds roasted
½ cups dried black mission figs chopped
¼ cups fresh mint chopped