This is a post in collaboration with Latina Bloggers Connect and WGBH. All thoughts and opinions are my own.
The kids and I have been keeping busy on our urban homestead. As the cooler weather turns to freezing temperatures overnight, the boys and I have had to pick over all of our remaining hot summer vegetables – mostly green tomatoes, tomatillos, peppers, and eggplants.
I’ve also been cutting large quantities of herbs to dry for the winter ahead.
There’s still a lot of work to be done on our homestead. We need to process 6 chickens, lay down fallen leaves and alfalfa in our garden areas, and tend to the front yard garden beds which are still producing beautiful root vegetables and greens.
With a lot of our time being spent outdoors in the cooler weather, its been nice to make comforting stews to enjoy when the work is done. With fresh picked carrots and beautiful radish tops, I made this traditional Spanish stew for my family last week – un potaje de garbanzos con calabaza y chorizo (a garbanzo, pumpkin, and Spanish chorizo stew).
What I adore about Spanish cooking is the simplicity in the meals. Rich and nourishing with seasonal vegetables, they’ll warm you from within. Before I went to chopping away vegetables for this fall stew, I made my children some hot chocolate to warm their tummies after tending to our gardens.
They were excited to drink it while watching the brand new full feature movie, Curious George: A Halloween Boo Fest. A perfect combination, don’t ya think?
I think they were even more excited that they were able to watch this movie before its release this coming Monday on PBS. A perk for their mami being a Latina blogger 😉
PBS is the only tv station my children watch and of course Curious George is among their favorite shows. They were super pumped to be able to OWN this dvd as their very own. They’ve watched it umpteenth times already.
It’s a super cute film. Below is a little Synopsis.
Curious George: A Halloween Boo Fest All-New Full-Length Movie. First-ever Curious George Halloween special airs on PBS KIDS, October 28. DVD available in stores now. Head to Renkins’ Farm and join Curious George as he searches for No Noggin in this special Halloween themed movie. Hang on to your hats and get ready for a spook-tacular good time, with Curious George. Autumn is here, bringing colorful leaves, hay rides, pumpkin patches, and the annual Boo Festival. After hearing about a legendary scarecrow who steals hats, Curious George and his friends set out to find him. By the time he gets to the festival, George realizes that it’s not always easy to pick the perfect pumpkin, and that winning the prize for Best Costume may be as difficult as catching No Noggin. Pbskids.org/curiousgeorge
While my boys were warming themselves and watching Curious George: A Halloween Boo Fest, I finished the stew for a comforting end to our day.
Garbanzos, pumpkin, and Spanish chorizo sausage stew is a traditional Spanish stew made with seasonal fall vegetables. This meal will be sure to warm you from within.
Ingredients:
- 3 tbls extra virgin olive oil
- 1 large yellow onion, roughly chopped
- 1 cup dried garbanzo beans, soaked overnight
- 2 cups pumpkin, chopped into 1 1/2 “ chunks (Substitute with any other variety of squash)
- 3 medium russet potatoes, roughly chopped
- 3 carrots, diced on the diagonal
- 2 cups green beans, diced into 1” pieces (sub frozen)
- 1 1/2 cups, Spanish chorizo sausage, cut into coins
- 2 quarts water
- 1 tsp Spanish paprika (pimenton)
- 1 1/2 tbls kosher salt
- fresh cracked pepper
- large handful dark leafy green, such as spinach, beet/turnip/radish tops, kale, or swiss chard
Method:
- In a large heavy bottomed pot or dutch oven, gently heat 3 tbls olive oil. Add the onion and saute until it turns translucent; 4-5 minutes.
- Add the garbanzo beans and toss through with the onions for another 3-4 minutes.
- Add the pumpkin, potatoes, carrots, green beans, and Spanish chorizo sausage. Cover with 8 cups of water, and then add the paprika, salt, and pepper.
- Bring to a boil, cover, and then lower the heat to medium-low cooking for 45-60 minutes or until the garbanzo beans are cooked through and tender.
- 5 minutes before serving, add a large handful of a dark leafy greens to the stew.
What are your favorite fall or winter comfort foods. Please share any recipes with me in the comments below.
Hi. Someone just told me about your blog and also “Cooking With Mr. C.” on Facebook.(also a blog) I just “Liked” his Facebook page and came to your site. It’s great. I’m so glad when people share their favorite blogs with each other. Denise
I love stews. I just made a barley, kale, and sausage stew this weekend. My family will really enjoy your recipe too I think. It’s going onto my Pinterest board today!
Thanks, Julia!