Last night my friends and I restarted our book club. We read The Hunger Games, we wanted to start with something kind of fun! I decided, in addition to our usual glass of wine, I would make food, inspired from the book. Now, if you’ve read it, you are familiar with a specific lamb stew with dried plums. Of course I’m not going to make soup with lamb but the rest sounded very appetizing.
So here is my take on it, a Root Vegetable Stew with Dried Plums.
P.S. Even if you aren’t a super nerd, this stew is perfect for the cold winter’s day. You didn’t have to read the book to make it.
2 tablespoons olive oil
1 large onion,chopped
2 garlic cloves, diced
2 t. cumin
1/2 t. coriander
1 t. cinnamon
1 t. ground ginger
1/2 t. paprika
1/4 t. saffron threads
1 pound whole butternut squash, peeled, seeded and cut into 1-inch cubes
1 small fennel bulb, trimmed and cut into 1/2-inch strips
1 large sweet potato
1 lb turnip, peeled a cubed
1 can chickpeas, drained
1 can diced tomatoes with juice
1 5oz bag of fresh spinach
2 T. chopped parsley
1 t. salt
1 t. pepper
4 C. Vegetable broth or 4 C. water and 4 t. Better Than Bouillon
3 T. dry cooking sherry
1 1/2 cups pitted dried plums (prunes)
1. In a large pot heat olive oil to medium-high heat. Add garlic and onion and saute until lightly brown. Add spices and mix.
2. Add stock, sherry, can of tomatoes and vegetables. Bring to a boil. Add prunes and chickpeas.
3. Turn down heat to low and simmer for about an hour. You can also transfer into a slow cooker crock pot and cook up to 5 hours (which is what I did.)
Serve over rice or by itself with a hearty loaf of bread.