This recipe was contributed by a Foodom customer, so it could be included in their weekly meal prep.
Recipe by: Customer
Cook Times
Active Prep20
Hands-On Cook15
Hands-Off Cook45
Passive0
Total Time1 hourhour20 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula
Ingredients
14ouncecanned red kidney beansrinsed and drained
5eggplantmedium
1/4cupextra virgin olive oil
2leekwhite parts only, sliced into half circles
1bunch green onionfinely chopped
2celery rootsmall dice
4stalk celerywith leaves, chopped
5sunchoke (Jerusalem artichoke)chopped
1bunchchardroughly chopped
1bunchItalian parsleychopped
1bunchfresh cilantrochopped
1bunchfresh dillchopped
16cupwater
1/4cupfresh lemon juice
3bay leaf
1 1/2tablespoonKosher salt
1/3cupfresh mint
1 1/2teaspoonground coriander
1/2teaspoonfreshly ground black pepper
3/4teaspoonground turmeric
pinchground cardamom
1/4cupfresh lemon juice
Optional:
3dried Persian lemonpounded
Instructions
Pre heat broiler to low and broil eggplants about 15 minutes per side. Place in colander and allow to drain.
Meanwhile, in a large pot, heat the olive and add the sliced leeks, sauteing until golden. Add green onions and sauté a couple more minutes, then add the celery root, celery, and sunchokes, sauteing an additional 10 minutes.
Add the chard, saute for a few minutes, then all the herbs, reserved eggplant, beans, spices, Persian lemon (if using), and water. Bring to a boil, turn down to a high simmer and cook for 45 minutes. Add lemon juice.
Reheating Instructions
Heat in the microwave on high power until heated through or in a pot over medium-high heat.