Try improvising with the ingredients you have on hand to keep this meal simple. You could use winter squash or sweet potato in place of the beet, apples instead of pears, and white beans instead of chickpeas. No matter what you use it will still be a great break from plain noodles and chicken fingers!
Pear Chickpea Stew
Serves 2
**This recipe uses a 1 ½ to 2 quart slow cooker. Double the recipe if you are using a larger one.
- 1 pear, peeled and chopped
- 1 cup cooked chickpeas
- 1 cup water
- 1 teaspoon chicken-less bouillon
- 1 carrot, diced
- ¼ cup golden beet, diced
- 1 clove garlic, minced
- 1 bay leaf
- ½ teaspoon sage
- 1 sprig rosemary (or ¼ teaspoon ground rosemary)
- ½ to 1 cup chopped fresh kale, Swiss Chard, or spinach
- salt and pepper, to taste
- cooked whole wheat couscous (or plain), for serving
In the morning:
Add everything except salt, pepper, and couscous to the slow cooker. Cook 6 to 8 hours on low.
30 minutes before serving: Turn up to high, add the amount of chopped greens that fit in your slow cooker, and cook until the greens are bright green and tender.
Serve over cooked couscous with a side salad.
Tip: If you’re already making pasta for the kids serve your stew over pasta too. This saves time and then you only have one pot to clean up.
