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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Humble Stew with Tomatoes, Potatoes, and Chickpeas

By Chef Linda

From the humblest of pantry ingredients comes a soul-satisfying, delightful stew that can brighten up your table in a pinch. Bold flavors, comfort, and good nutrition all in one bowl. There is depth in the tomato base that comes from some simple spices, briny capers, and a good dose of fresh lemon juice. Chickpeas and potatoes blend beautifully in this stew and if you want the extra oomph of comfort, serve it over creamy polenta–or whatever else you have in the pantry. It's a simple way to cozy up into an easy, vegan dinner. 

Ingredients

 1 tbsp oilor use water for an oil-free version
 1 large onion, chopped
 1 ½ tsp salt
 3 large garlic cloves, minced
 2 tsp paprika
 1 tsp ground cumin
 ½ tsp crushed red chili flakes
 Ground black pepper, to taste
 2 (13.5-ounce) cans chickpeas, drained and rinsed, or 3 cups cooked
 2 to 3 large potatoes, peeled and cut into small cubes
 1 (28-ounce) can crushed tomatoes
 2 cups water(use about half the volume of the tomato can)
 2 tbsp capers, drained and chopped
 2 tbsp fresh lemon juice
 ½ cup pitted black olives, crushed or chopped
To Serve
 3 to 4 cups cooked pasta, grain, couscous, or polenta (warm)

Directions

1

Heat oil in a large pot over medium heat. Add onion and salt. Cook, stirring occasionally until onions start to soften, about 5 minutes. Add garlic, paprika, cumin, crushed red pepper flakes, and ground black pepper. Cook for another few minutes until garlic and spices are fragrant.

Add chickpeas, potatoes, crushed tomatoes, capers, lemon juice, and water. Simmer for about 30 minutes, until potatoes are soft and the broth is reduced and thickened.

To serve, spoon couscous or polenta into bowls. Ladle stew on top. Garnish with black olives and enjoy!

Humble Stew with Tomatoes, Potatoes, and Chickpeas
IngredientsDirections

Humble Stew with Tomatoes, Potatoes, and Chickpeas

DifficultyEasyCook Time30 mins
YIELDS
Serves 6 to 8

humble stew
INGREDIENTS

 1 tbsp oilor use water for an oil-free version
 1 large onion, chopped
 1 ½ tsp salt
 3 large garlic cloves, minced
 2 tsp paprika
 1 tsp ground cumin
 ½ tsp crushed red chili flakes
 Ground black pepper, to taste
 2 (13.5-ounce) cans chickpeas, drained and rinsed, or 3 cups cooked
 2 to 3 large potatoes, peeled and cut into small cubes
 1 (28-ounce) can crushed tomatoes
 2 cups water(use about half the volume of the tomato can)
 2 tbsp capers, drained and chopped
 2 tbsp fresh lemon juice
 ½ cup pitted black olives, crushed or chopped
To Serve
 3 to 4 cups cooked pasta, grain, couscous, or polenta (warm)

DIRECTIONS

1

Heat oil in a large pot over medium heat. Add onion and salt. Cook, stirring occasionally until onions start to soften, about 5 minutes. Add garlic, paprika, cumin, crushed red pepper flakes, and ground black pepper. Cook for another few minutes until garlic and spices are fragrant.

Add chickpeas, potatoes, crushed tomatoes, capers, lemon juice, and water. Simmer for about 30 minutes, until potatoes are soft and the broth is reduced and thickened.

To serve, spoon couscous or polenta into bowls. Ladle stew on top. Garnish with black olives and enjoy!

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