 Chunky Garden Stew
Makes 5 to 6 servings
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Image © Colorado Potato Administrative Committee
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Chunky Garden Stew
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Ingredients
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Spicy Hot Sauce (recipe follows)
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1
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tablespoon olive or canola oil
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3
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medium Colorado red potatoes, cut into chunks
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1
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large carrot, sliced diagonally
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1
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medium onion, quartered
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1
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large yellow squash or zucchini, sliced
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1
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Japanese eggplant or 1/2 regular eggplant, cut into cubes
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2
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stalks celery, sliced
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1
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small red or green bell pepper, cut into chunks
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1
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teaspoon ground cinnamon
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1
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teaspoon coriander
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1
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teaspoon turmeric
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1/2
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teaspoon ground cumin
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1/2
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teaspoon ground cardamom
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1/2
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teaspoon salt
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2
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cans (14-1/2 ounces each) vegetable broth
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1
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can (15 ounces) chick-peas, drained
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2/3
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cup raisins
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6
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cups hot cooked rice
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Prepare Spicy Hot Sauce; set aside. Heat oil in Dutch oven over medium-high heat. Add potatoes and carrot; cook and stir 5 minutes. Add onion, squash, eggplant, celery, bell pepper, spices and salt; cook and stir 3 to 5 minutes. Add broth, chick-peas and raisins; bring to a simmer. Simmer, covered, about 15 minutes or until potatoes are tender. Serve vegetable stew over rice. Serve with Spicy Hot Sauce.
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© Colorado Potato Administrative Committee
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Nutrients per Serving
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(1/5 of recipe)
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Calories
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456
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Calories from Fat
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14 %
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Total Fat
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7 g
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Fiber
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12 g
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Protein
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15 g
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Sodium
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397 mg
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Printed
from fbnr.com
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