Soufico is the national dish of the Greek island of Ikaria where people 'forget to die'. Is it any wonder when this delicious stew is so healthy. It's rather like the French ratatouille but with a decidedly Greek flavour spectrum. Yum. It was traditionally cooked every Saturday, the day when the ovens were on for the weekly baking of bread. Leftovers, if there were any, were used in omelets.

Soufico

INGREDIENTS: ​

• 2 tablespoons olive oil
• 1 red onion, roughly chopped
• 3 cloves garlic, minced
• 2 cups chopped juicy tomatoes
• 2 large carrots, peeled and cut into 1/2-inch dice
• 1 large sweet potato (about 1 pound), peeled and cut into 1/2-inch dice
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups vegetable broth
• 1 1/2 cups cooked chickpeas
• 1 yellow bell pepper, seeded and cut into 1/2-inch dice
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme leaves
• 2 bay leaves, preferably fresh
• 6 ounces baby spinach
• 1/2 cup finely chopped fresh flat-leaf parsley
• Extra-virgin olive oil, for garnish
• 8 large fresh basil leaves, chopped

METHOD:

1. In a large Dutch oven or other heavy pot, heat the olive oil over medium heat until shimmering, but not smoking. Add the onion and cook until translucent, stirring occasionally, about 3 minutes.  Add the garlic and cook, stirring, for 1 minute more.
2. Add the tomatoes and cook, stirring often, for about 5 minutes. Add the carrots, sweet potato, salt, and pepper and continue cooking, stirring occasionally, for about 5 minutes more.
3. Add the broth, chickpeas, bell pepper, oregano, thyme, and bay leaves. Bring to a boil over high heat, reduce the heat to low, and cook, covered and stirring occasionally, until the sweet potato and carrots are tender and the liquid is thickened, 20 to 25 minutes.
4. Stir in the spinach and cook for 2 minutes more, then stir in the parsley. Remove from the heat and discard the bay leaves. Finish with a generous drizzle of extra-virgin olive oil and the basil and serve.