We are in the process of selling our house here in Utah and a couple of real estate agents came over on Tuesday to look at our house and give us their pitch. Needless to say by the time we were done with them no one felt like cooking dinner. So we had pizza. Our weekly menu is now pushed back a day and the dining out day has been eliminated (for now.) Our vegan dinner this week is one of our favorites, chickpea stew.

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In order to make sure that we actually had time to do the prep and cook the stew, I cut up most of the vegetables in the morning. Doing the mise en place early makes the actually assembly very quick. As you can see there are carrots, onions, celery, greens, tomatoes, scallions, and garlic that need chopping up. After sautéing the vegetables I add the chickpeas and lastly the ditalini which cook for about 10 minutes. At that point you add the greens and let them wilt. I make this with half water and half vegetable stock. Tasty and nutritious!