One-Pot Comfort Food

Name: One-Pot Comfort Food
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: 4-6 plates
Ingredients: 1 small cabbage head, cut to chunks; 2 medium potatoes, with the peel; A handful of kale leaves, without the stems; 2 carrots, peeled and sliced; 1 yellow onion, peeled and sliced; 1 red onion, peeled and sliced; 3.5oz (100g) garbanzo beans; 2 cups of water; For the Sauce; 1 tbsp silan (date syrup); 1 tbsp garlic-salt; 1/3 cup olive oil; 1 tbsp sweet paprika; 1 tsp turmeric; 1 tbsp dried herb mixture: basil, parsley, thyme, rosemary

Prep. Time

20 minutes

Cook Time

1.5 hours

Servings

4-6 plates

Difficulty

Easy

Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free

This is a simple Middle Eastern-style pot of chickpeas and vegetables, built on root vegetables and warm spices that I almost always have on hand. Everything goes into one pot and cooks together, which keeps the process easy and the flavors well balanced without extra steps or planning ahead. It comes together quickly and fills the kitchen with such a tempting smell...

I usually spoon it over couscous because it’s fast, absorbs the sauce well, and works especially well in small kitchens and on the road. It keeps well, reheats nicely, and feels filling without being heavy. This is the sort of meal I rely on when I want something nourishing and flavorful, with minimal effort and very little cleanup.

Ingredients

1 small cabbage head, cut to chunks

2 medium potatoes, with the peel

A handful of kale leaves, without the stems

2 carrots, peeled and sliced

1 yellow onion, peeled and sliced

1 red onion, peeled and sliced

3.5oz (100g) garbanzo beans

2 cups of water

For the Sauce

1 tbsp silan (date syrup)

1 tbsp garlic-salt

1/3 cup olive oil

1 tbsp sweet paprika

1 tsp turmeric

1 tbsp dried herb mixture: basil, parsley, thyme, rosemary

Instructions

Preheat the oven to 400F/200C.
In an oven-safe large dish, place the vegetables and beans in one layer.
In a small bowl, mix the sauce ingredients and drizzle it on top of the vegetables.
Pour the water onto the dish, cover it with aluminum foil, and place in the oven.
Bake for 1 hour, then remove the foil and return the dish to the oven for 30 more minutes.
Remove the dish from the oven, and serve, or refrigerate in an airtight container for up to 3 days.

Notes

Garbanzo beans (chickpeas) can be substituted with other favorite beans.
Other vegetables that'll work in this recipe include: cauliflower florets, sweet potato, butternut squash cubes, and zucchini.
Silan can be substituted with organic brown sugar.

The Latest Bite

Roasted Glazed Tofu Bites

I keep coming back to these tofu bites because they roast evenly and taste better each time. The glaze of soy, sweet chili, and roasted garlic thickens in the oven until it clings to the tofu. The edges firm up, the centers stay soft, and a spoonful of mashed potatoes next to it makes the meal feel complete without any extra effort. When I first tried this, I didn’t expect much — just a way to use up extra tofu and leftover sauce ingredients. But roasting changed everything. The glaze cooks down slowly, wrapping each cube in a salty-sweet layer that almost tastes grilled. I usually toss the tofu halfway through so it browns evenly, then pour the rest of the glaze over while it’s still hot so it absorbs every bit. How to cook it is so flexible, which makes it ideal no matter if you're home or traveling - you can make it in an oven, toaster oven, air-fryer or on a skillet or grill. Its a crowd-pleaser too, so really, this is the perfect dish to fit any meal.
The mashed potatoes started as an afterthought, but now they’re part of the routine. The sauce seeps into them, and the mix of soft tofu and creamy potatoes somehow feels like comfort food without being heavy. It’s one of those meals that quietly works its way into the weekly rotation.