#cazuela

1 tbsp olive oil 1 white onion, peeled and chopped 3 cloves garlic, peeled and minced 1 large carrot, peeled and chopped 1 red pepper, cored and chopped 1 (packed) cup tomatoes, chopped 1/2 tbsp cumin 1/2 tbsp achiote (aka; anatto powder) 1/2 tbsp oregano 2 cups vegetable bouillon 1 can (400 ml) coconut milk 1 tbsp tomato paste 2 cups squash (any variety), peeled and chopped 2 cups sweet potato, peeled and chopped 1 cup green plantain, peeled and chopped 1 bay leaf 1 tsp chili powder 1 can (540 ml) chick peas, drained and rinsed 4 large handfuls spinach the juice of one lime 1 tbsp cilantro paste 1 tsp sea salt 1/4 tsp black pepper Heat olive in a large saucepan over medium-low heat. Sauté onion for several minutes. Add the; garlic, carrot, red pepper, and tomatoes. Sauté for another few minutes. Stir in the cumin, achiote and oregano. Cook for another minute or two. Stir in the vegetable bouillon, coconut milk and tomato paste. Turn heart to high. When soup comes to a boil, reduce to low heat and simmer for 10 minutes. Remove from heat and allow to cool for a few minutes then purée with a handheld immersion blender. Stir in the; squash, sweet potato, plantain, bay leaf, and chili powder. Turn heat to high again. When soup comes to a boil, reduce to low heat and simmer for 10 minutes, stirring occasionally. Pluck out the bay leaf then stir in the; chick peas, spinach, lime juice, cilantro paste, sea salt, and black pepper. When spinach has wilted, remove from heat. Ladle stew over rice, ideally coconut rice, and serve. Coconut Rice 1 tbsp. coconut oil 1 onion, peeled and chopped 3 cloves garlic, peeled and minced 2 cups white rice 1 can (400 ml) coconut milk 2 cups water 1 tbsp coconut sugar 1/2 tsp sea salt In a medium-sized saucepan, heat coconut oil over low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two. Stir in the; rice, coconut milk, water, coconut sugar, and sea salt. Turn heat to high. When it comes to a boil, reduce to low and simmer for 10 minutes, stirring occasionally to avoid the rice sticking to the pan.