Despite the warmer weather, I still find myself reaching for a sweater and a hot cup of tea. This simple stew keeps you warm while getting ready for hot days – it’s a little spicy, a little creamy, and plenty hearty. (Bonus, it makes amazing leftovers, too.)


  • 1/4 cup corn (shaved off the cob or canned/frozen)
  • 1 small onion
  • 1 small, medium-heat pepper
  • 1 can crushed tomato
  • 1-2 cups chickpeas, about 1 can
  • 2 handfuls baby spinach
  • 1 tbsp balsamic vinegar
  • salt, pepper, oregano to taste


  1. If you’re using fresh corn, put it straight in the oven for 15 minutes on 400F.
  2. Mince the onion & pepper, put it in a pot on med-high with oil and brown.
  3. Add the crushed tomato, chickpeas, and enough water to thin it to your desired consistency, then let cook 15 mins. I added about 3 cups water.
  4. Make cashew cheese if you haven’t already. It’s really easy to make a lot of it and keep it in the fridge for dishes throughout the week like this.
  5. Shave off the corn kernels and toss in along with the balsamic vinegar, spices and spinach, then cook another ten minutes.
  6. Serve hot with a dollop of cashew cheese on top.

Serves 2-3

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