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

Oven

Cooking required:

Allergens:

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

Fig and Beet Salad

When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.