Hearty Vegetable Stew

Queen Bee 10-02-99 11:27 AM

Hearty Vegetable Stew
Serves 6

1 1/2 cups water, 375 ml., or stock
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh gingerroot, 15 ml.
1 teaspoon paprika, 5 ml.
1/4 teaspoon each salt and pepper, 1 ml.
1 (about 19 oz.) can tomatoes, 570 ml.
1 (16 oz.) can chick-peas, drained, 240 ml.
2 large potatoes, cut into 1inch ( 92.5 cm.) pieces
2 carrots, thickly sliced
1 sweet red or yellow pepper, seeded and cut into 1 inch (92.5 cm.) pieces
1 medium zucchini, cut into 1 inch (2.5 cm.) cubes
1 to 1 1/2 cup frozen peas, 250 ml. to 375 ml.
1/4 cup each chopped fresh parsley and coriander 50 ml.


In a large Dutch oven, combine 1/2 cup water, onion, garlic, ginger root, paprika, cinnamon, curry powder, salt and pepper. Bring to boil over high heat. Reduce heat to low; simmer, covered, 5 minutes or until onion is softened.

Add tomatoes and the juice, and using back of a spoon cruch up the tomatoes. Stir in chick-peas, potatoes, carrots, pepper, zucchini and remaining water. Bring to boil over high heat. Reduce heat to medium-low, simmer, covered, 25 to 30 minutes or until vegetables are tender.

Stir in peas, cook 3 to 4 minutes. Stir in parsley and all but 1 tablespoon (15 ml.) of coriander.

Ladle into wide soup bowls or over a bed of coucous; garnish with reserved coriander.

Serve with crusty bread to mop juices.

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