Kitchen Guy

Video: Vegetarian Stew

Posted by Chef Jim on March 9, 2010  |  Comments Off

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Recipe

1/3 cup olive oil
2 large onions, sliced thick
4 large garlic cloves, minced
1 28 oz. can stewed tomatoes
1 large sweet potato, cut into large cubes
2 cups canned chickpeas, drained
1 tsp. dried rosemary, crushed
2 zucchinis, halved and sliced
salt and pepper to taste
1/2 cup grated Parmesan cheese (optional)

Heat olive oil in a heavy large saucepan or Dutch oven over medium heat. Add sliced onions and cook for about 10 minutes. Add garlic and cook another minute. Add the stewed tomatoes along with their juices, breaking them up with a wooden spoon. Also add the sweet potato cubes, chickpeas and rosemary. Bring to a boil, then reduce to a simmer, cover and cook until the sweet potato is almost tender, about 10 to 15 minutes.

Add the zucchini and cook, covered, stirring occasionally until zucchini and sweet potatoes are tender, about another 5 minutes. Season to taste with salt and pepper. Serve with grated Parmesan if you are ovo-lacto. If not, serve without the cheese.