I call this a “struggle” stew because I invented it in my younger days, when I thought using fresh ingredients meant way too much work. And though this could probably be heightened by starting fresh, as-is it’s a very quick and easy recipe for vegetarians short on time or energy.

This can be made vegan by cutting out the egg and keeping the liquid from the can of chickpeas.

This makes enough to feed four to six people on its own, or more if you serve it on rice. Leftovers can be frozen if necessary.

1 can stewed tomatoes
1 can garbanzo beans/chick peas
1 can kidney beans
1 can turnip greens
2 eggs (optional)
1 medium-sized onion, chopped
1-2 garlic cloves, minced
2 tbsp. olive oil
tarragon, parsley, paprika, pepper, salt (to taste)

In a large saucepan, heat the olive oil. Toss in the garlic and onion and cook until the onions are almost transparent. Pour in the cans of tomatoes and kidney beans, juice and all.

Drain the turnip greens. If you are going vegan, keep the chickpea liquid, or drain them if you plan to add eggs. Pour both cans in and stir.

If you are adding eggs, crack them and stir quickly into mixture, breaking up the yolks so they blend into the rest of the mix before they fully cook. Add the rest of the seasonings, tasting for desired flavor.

Keep cooking on medium-low heat until the sauce thickens; this should take approx. 10-15 minutes. Serve with cooked rice or other grain, or on its own.