Something about overcast days that just scream stew. Seeing as though I don’t eat meat, and I try to avoid large amounts of potato, I had to come up with something that still satisfied the cravings; I’m pretty proud of this one. I have made it unapologetically twice over the last two weeks, and warmed it as leftovers for myself a handful of times after that. You can easily spice it up or keep it mild, and this easily makes plenty to eat tomorrow. On with it…

Makes 6-8 servings

INGREDIENTS:
1 tbsp coconut or olive oil
1 med. red onion (chopped)
1.5 lbs brussel sprouts (halved or quartered if large)
2 tbsp ginger (minced)
4-5 cloves garlic (minced)
1 tsp red pepper flakes
1 large sweet potato (peeled and diced 1/2 inch)
1 zucchini (green beans are good too)
4 cups vegetable broth
1/2 can coconut milk
1 can chickpeas (rinsed/drained)
Juice of 1 small lime
Zest of 1/2 lime
Salt/pepper to taste

DIRECTIONS:
In a large pot, saute onions in oil until lightly brown. Add brussel sprouts and cook on med-high until most have some brown on them (4-5 minutes). Add ginger, garlic, and red pepper and cook for another minute. Add the vegetable broth, zucchini (quartered and sliced), and sweet potato and bring to a boil. Once boiling, add chickpeas and lime zest and reduce heat to simmer. After about 5 minutes, add lime juice and coconut milk. If you’re like me, add a shit ton of salt and pepper. Simmer a few more minutes to allow all the flavors combine. Thats it.