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Dominican Chapea Vegetable Stew


The China Study Cookbook, LeAnne Campbell, adapted by Vicki Brett-Gach --sent in by Mary H.

Mary says this dish " consists of a lot of ordinary vegetables with rice, no fancy seasonings. I worried that it might be boring and need spicing up. But those ordinary vegetables came together magically. ... I think the avocado garnish is important."


350 ml 1 1/2 cups brown rice, uncooked

1420 ml6 cups vegetable broth
1 medium onion, diced
4 cloves garlic, minced
120 ml1/2 cup cilantro, chopped
1/2 green pepper, diced
2 large carrots, diced
470 ml2 cups chopped or shredded cabbage
470 ml2 cups butternut squash, diced
59 ml4 tablespoons tomato paste
1 can pinto or navy beans, rinsed and drained
10 ml2 teaspoons kosher salt
2 ml1/2 teaspoon black pepper

Garnish: diced avocados (optional)


Prepare the brown rice in advance, either on the stove or in a rice cooker.

Place the next 12 ingredients into large soup pot (broth through pepper). Bring to a boil. Cover and reduce to a rolling simmer for about 30 minutes, or until the squash and carrots are tender.

Pour the cooked warm brown rice into the soup pot, and combine well. Season to taste with additional salt, pepper, and/or cilantro. Serve with diced avocados, if desired.

Major Ingredients: