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Recipe Better Vegetable Stew (Vegetarian)
Home Cooking Recipes
Required Ingredients:
- 1 tablespoon olive oil
- 2 potatoes, cut into wedges
- 3 carrots, peeled and cut into large chunks
- 2 onions, peeled and quartered
- 1 tablespoon cumin seeds, toasted
- 1 tablespoon mustard seed, toasted
- 1/2 teaspoon dried oregano
- 1 medium head garlic
- 4 large red bell peppers
- 4 fresh tomatoes, cored
- 1 cinnamon stick
- 1 (29 ounce) can diced tomatoes
- 1 (15 ounce) can garbanzo beans, drained
- 1 lemon, juiced
- salt and pepper to taste
- 2/3 cup cooked white rice
Preparing/Cooking:
- Preheat oven to 400 degrees F (200 degrees C).
- Cover two baking sheets with aluminum foil, and drizzle with olive oil.
- Arrange potatoes, carrots and onions on one baking sheet.
- Drizzle with more olive oil and sprinkle with oregano, cumin and mustard seeds.
- Place the garlic bulb on the baking sheet.
- Arrange the peppers and tomatoes on the second baking sheet, and sprinkle with olive oil.
- Place both pans in the oven.
- Cook, stirring the contents occasionally, until the potatoes, carrots and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes.
- The bell peppers and tomatoes may take a little longer to cook than the potatoes, carrots, onions, and garlic.
- Feel free to remove the baking sheet of potatoes earlier than the baking sheet of bell peppers.
- Reduce the oven's heat to 350 degrees F ( 175 degrees C).
- Transfer the tomatoes and peppers into a medium size mixing bowl with the canned tomatoes and cinnamon stick.
- Cover the bowl, and let it set for 30 minutes.
- Skin and seed the peppers and skin the tomatoes.
- Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven.
- Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas.
- Season with lemon juice, salt, and black pepper.
- Cover the stew, and bake it for 30 minutes.
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