A few years ago, Clay Erickson, culinary supervisor at Cancer Treatment Centers of America® in Zion, Illinois, made a batch of this stew and shared a bowl with the executive chef. She liked it so much that she put it on the four-week menu cycle in the hospital dining room.
1/4 teaspoon Vietnamese cassia cinnamon
1 tablespoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon turmeric
1 teaspoon Maharajah curry
1/2 teaspoon cracked black pepper
1/2 teaspoon Vulcan’s Fire Salt
1/4 cup butter
1/2 cup diced yellow onion
4 carrots, diced
2 sweet potatoes, diced
2 red potatoes, diced
2 cups kale, chopped
1 cup dried apricots, diced
1 cup golden raisins
14-ounce can diced tomatoes
15-ounce can garbanzo beans, drained and rinsed
15-ounce can kidney beans, drained and rinsed
15-ounce can black beans, drained and rinsed
1 cup honey
42 ounces vegetable broth
1 cup cooked basmati rice
- Combine first 9 ingredients in a bowl and set aside.
- In a large skillet, melt butter and sauté onion for about 5 minutes. Add carrots, sweet potatoes and red potatoes. Sauté for additional 5 minutes.
- Add kale, apricots, raisins, tomatoes, garbanzo beans, kidney and black beans and honey.
- Add seasoning mix. Stir to mix well and cook for 5 minutes.
- Add vegetable broth. Let cook on low heat for additional 30 minutes, stirring occasionally.
- Spoon into serving bowl and top with a scoop of basmati rice.