Samara's Sukkah Stew

This recipe is from Suppers Shalom, which shares healthy recipes for the Jewish holidays.


cauliflower (broken into bite sized florets)
sweet yellow onion (diced)
3 tablespoons
olive oil
4 cloves
garlic (minced)
medium carrots (peeled and cut into 1-inch rounds)
medium tomatoes (quartered)
1 bunch
asparagus (cut into bite-sized pieces)
1 bunch
Swiss chard (washed and torn into bite-sized pieces)
lime (juiced)
1 can
garbanzo beans (15 oz)
1 can
coconut milk (13 oz)
1 can
diced tomatoes (14.5 oz)
cilantro leaves (for garnish)
spices to taste (turmeric, cumin, coriander)
salt (to taste)


In a large skillet heat olive oil, add diced onion and garlic and cook over medium heat until tender. Add sliced carrots and cook for a few minutes until slightly tender. Add quartered tomatoes and then cover.

In a separate deep pot add coconut milk and canned diced tomatoes. Add cauliflower florets to this broth and cook for a few minutes until slightly soft. Add the sauted vegetables, garbanzo beans and spices. Cover and simmer for a few minutes. Add torn Swiss chard leaves, stir and cover. The leaves will wilt quickly.

To finish add lime juice and garnish with cilantro.  (Recipe #750)