Ever look through the pantry and refrigerator and come up with an odd assortment of seemingly unrelated ingredients? That is what happened to me yesterday. Soups and stews are great for using up bits and pieces. And seasoning them with interesting spices can unite even the most unlikely combinations.
A recipe for pantry stew is more like guidelines than actual rules. Use whatever vegetables you have on hand. If you don’t have lentils, substitute whatever beans you have available. The meat is entirely optional.
Alea’s Moroccan Spiced Pantry Stew
Yield – 6 servings
Preparation Time – 10 minutes
Cooking Time – 60 minutes
- 1 tablespoon olive oil
- 2 cups chicken, cut into bite size pieces
- 1 small acorn squash, diced
- 1 cup chopped carrots
- 1 sweet potato, cut into bite size pieces
- 1 medium turnip, cut into bite size pieces
- 1 small zucchini, chopped
- 1 cup green beans (fresh or frozen)
- 1/2 cup chopped onions
- 1 can diced tomatoes
- 1 cup cooked lentils
- 1 cup chicken or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon black pepper
Optional: 3 cups cooked rice to serve the stew over.
- In an oven safe pan, brown the chicken in the olive oil.
- Add the vegetables, lentils, broth, and spices. Mix well. Cover; bake at 350 degrees for 1 hour or until the vegetables are tender.
This serves 6, but can be stretched even further by serving it over rice.
Are you participating in a pantry challenge? What are your favorite pantry dinners?