Vegan rish Stew

Vegan rish Stew
  • 1/4 cup extra-virgin olive oil
  • 3 leeks, thinly sliced
  • 1 cup chopped red potatoes
  • 1 cup peeled and sliced parsnips
  • 1 cup peeled and chopped turnip
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 4 cups garbanzo beans, drained
  • 4 cups low-sodium vegetable broth
  • 2 cups vegan stout beer (such as Samuel Smith's)
  • 1/2 cup chopped fresh parsley
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 cup water (optional)
  • salt and ground black pepper to taste


  1. Heat olive oil in a large pot over medium-high heat. Saute leeks until translucent, 3 to 5 minutes. Add potatoes, parsnips, turnip, celery, and carrots. Cook and stir until slightly tender and coated in oil, about 4 minutes. Add garbanzo beans, vegetable broth, beer, and parsley. Bring stew to a boil.
  2. Reduce heat to low; cook until vegetables are tender and stew thickens slightly, about 1 hour more. Add a little water if necessary. Season with salt and pepper.

04/01/2018
Vegan rish Stew, recipe PT15M PT1H 5 455 calories

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