Rustic Spanish Vegan Stew with Coconut Milk and Plantain

Instructions

Place a soup pot over medium-high head and add a tablespoon of Extra Virgin Olive Oil. Add  leeks, red pepper and miso paste and sauté for 5-7min to create a “sofrito” or flavor base.

Add butternut squash and sauté for a few minutes. Add a teaspoon of salt and pink peppercorns, garbanzo beans and plantains and stir.

Add water or broth. Bring to a boil and cook for about 10 minutes.

Reduce to a simmer and add coconut milk and turmeric. Cook for another 10 minutes or until the squash is cooked through and the  flavors begin to marry. Taste and adjust seasoning.

Add bok choy and kale and turn off the heat. Cover for 5-10 minutes to allow the greens to wilt.

Serve with a delicious warm baguette, preferably rubbed with fresh garlic and drizzled with olive oil.