Hearty Stew
Submitted by ragdoll
Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.
YIELD
6 servingsPREP
30 minCOOK
4 hrsREADY
4 hrsThis vegan bean stew builds its own rich stock from scratch. Dried chickpeas and kidney beans simmer for two hours in water seasoned with curry powder, soy sauce, garlic, and onion. That long cook creates a deeply flavored broth that canned beans simply cannot replicate. The recipe is clear about this: canned beans don’t work here.
The clever thickening trick is pureed parsnips. Cooked until soft, blended smooth, and stirred into the pot, they give the broth a velvety body without any flour or cream. It’s a completely plant-based thickener that adds a subtle sweetness too.
Vegetables go in at staggered times so nothing gets overcooked. Carrots and zucchini first, then whole wheat macaroni and bulgur, and finally fresh spinach and lemon juice right at the end. The spinach just wilts, and the lemon brightens the whole pot.
Chef Tips
- Soak the beans overnight for the most even cooking. The quick-soak method (boil 2 minutes, rest 1 hour) works in a pinch but overnight gives better texture.
- Don’t skip the parsnip puree step. It transforms a thin broth into a rich, stew-like consistency.
- Add the pasta and bulgur only in the last 15 minutes. They absorb liquid fast and will turn mushy if added too early.
- The lemon juice goes in at the very end to keep its brightness. Cooking it dulls the acidity.
Variations
- Spicier version: Increase the curry powder to a tablespoon and add ½ teaspoon of cayenne.
- Winter squash swap: Replace the zucchini with cubed butternut squash for a heartier, sweeter stew.
- Grain-free: Skip the pasta and bulgur and add an extra cup of beans or diced potatoes.
Ingredients
Directions
Soak both types of beans overnight in a pan filled with water, just covering the beans.
Canned beans do not work in this dish.
The cooking liquid from the dry beans makes a rich, flavorful stock which makes for the base of the stew.
Place the beans in a large pot with the water.
Soak overnight, or bring to a boil, cook for 2 minutes, turn off heat, and let rest for 1 hour.
Then add the onion, garlic, soy sauce, and curry powder.
Bring to a boil, reduce heat, and cook for 2 hours.
Meanwhile, prepare the rest of the vegetables and set aside.
Place the parsnips in a small amount of water in a small saucepan.
Cook until soft, about 15 minutes.
Cool. Place in a blender or food processor and process until smooth.
When beans are almost tender, add the puréed parsnips and the carrots and zucchini.
Cook for 30 minutes, then add the pasta and bulgur.
Cook an additional 15 minutes.
Stir in the lemon juice and spinach and cook about 5 minutes.
Serve at once.
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