Rustic Spanish Vegan Stew with Coconut Milk and Plantain

This rustic vegan dish is from Murcia, known as the “Garden of Spain” where they enjoy a wonderful variety of vegetables due to its rich soil. Traditionally made with butternut squash and garbanzo beans, this version also includes green plantain and coconut milk to make it extra creamy and decadent.

By Adriana Sanchez | May 21, 2019

Ingredients

SERVINGS: 4-6 Serving(s)

1 tablespoon extra virgin olive oil
1 leek, cleaned and diced
1 small red pepper, finely diced
2 tablespoons miso paste
1 pound butternut squash, cubed
1 teaspoon, plus more to taste salt
1 teaspoon pink peppercorns
3-4 cups (or 2 15-ounce cans) cooked garbanzo beans
1 green plantain, cut into 1/4 inch pieces
3-4 cups water or veggie broth
2 cups coconut milk
1 teaspoon turmeric
½-1 cup chopped bok choy
1 cup Lacinato Kale, thinly sliced
Fresh baguette, for serving

Instructions

Place a soup pot over medium-high head and add a tablespoon of Extra Virgin Olive Oil. Add leeks, red pepper and miso paste and sauté for 5-7min to create a “sofrito” or flavor base.

Add butternut squash and sauté for a few minutes. Add a teaspoon of salt and pink peppercorns, garbanzo beans and plantains and stir.

Add water or broth. Bring to a boil and cook for about 10 minutes.

Reduce to a simmer and add coconut milk and turmeric. Cook for another 10 minutes or until the squash is cooked through and the flavors begin to marry. Taste and adjust seasoning.

Add bok choy and kale and turn off the heat. Cover for 5-10 minutes to allow the greens to wilt.

Serve with a delicious warm baguette, preferably rubbed with fresh garlic and drizzled with olive oil.