Vegetable Stew
Servings: 4 people
- 2 tablespoons extra virgin olive oil + 1 tablespoon for roasting the tomatoes
- 1 large onion thinly sliced or chopped
- 3 cloves garlic minced or pressed
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- ¼ teaspoon red pepper flakes
- 2 medium eggplants cut into 1 inch or 2.5 cm chunks
- 15 cherry tomatoes halved
- 2 medium carrots peeled and cut into 1 inch or 2.5 cm chunks
- 2 medium potatoes peeled and cut into 1 inch or 2.5 cm chunks
- 1 red bell pepper cut into 1 inch or 2.5 cm chunks
- 1 small cauliflower head cut into florets
- 2 cans (15 ounces each) (460 grams) chickpeas or 3 cups cooked chickpeas
- 3 cups (750 grams) vegetable broth or more to taste
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
Serves well with
- fresh lemon juice
- fresh parsley chopped
- Greek yogurt or non-dairy yogurt
- Preheat oven to 400°F or 200°C. Rinse and dry 2 medium eggplants and 15 cherry tomatoes.Halve the tomatoes. Cut the eggplant into 1-inch (2.5 cm) chunks.Add them to a baking tray and season with 1 tablespoon olive oil, 2 pinches salt, and 2 twists black pepper.
- Arrange on a single layer and roast for 25 minutes or until tender and slightly charred.When ready, take out of the oven and set aside.
- Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven. Add 1 large onion (chopped) and sauté on medium heat for 4 minutes.Add 3 cloves garlic (minced), 1 teaspoon turmeric powder, 1 teaspoon cumin, and ¼ teaspoon red pepper flakes and sauté 1 more minute or until fragrant.
- Add 2 medium carrots, 2 medium potatoes, 1 red bell pepper, 1 small cauliflower head all chopped into 1-inch (2.5 cm). Season with 1 teaspoon salt and ⅛ teaspoon black pepper and sauté while stirring for 1 - 2 minutes.Add 3 cups vegetable broth, 2 cans (15 ounces each) chickpeas, drained and rinsed.
- Cover with a lid, bring to a boil, then lower the heat, crack the top open, and simmer for 25 minutes, stirring occasionally, until the veggies are fork-tender.Stir in the roasted eggplant and tomatoes. Taste and adjust for salt before serving.
- Serve with chopped fresh parsley, squeezed lemon, a dollop of yogurt, and warm bread.
Nutrition information is an estimate for 1 very large portion of vegetable stew out of 4 portions. You can probably serve up to 6 people with this recipe or 4 people and have leftovers.
STORAGE & MAKE AHEAD
Make ahead: Vegetable stew is a meal prep-friendly recipe that keeps well for a few days.
Refrigerator: store leftover stew in an airtight container in the fridge for four days.
Freezer: You can freeze the vegetable stew for three months; however, freezing will damage the texture of the vegetables, making them softer.
Thaw & Reheat: Defrost the stew in the fridge over several hours. Warm it in the microwave for 2 minutes or in a saucepan on the stovetop for 5 minutes.
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