Oven Vegetable Stew tnt

[Guest guest]

When I make this sometimes I leave out the chickpeas and increase the

potatoes too 4 cups. Granny is a potato hound lol

 

Oven Vegetable Stew

 

2 tablespoons olive oil

2 cups sliced onions

1 cup sliced carrots

1 stalk celery, sliced

1 cinnamon stick

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon turmeric

1 large pinch saffron threads

2 cups diced peeled russet potatoes

1 1/2 cups vegetable broth

2 tablespoons of raisins

1 15 oz. can chickpeas , rinsed and drained

1 medium zucchini, halved lengthwise and crosswise into 1/2 inch pieces

1 medium tomato, seeded and diced

 

Preheat oven to 350 degrees.

In a large, heavy Dutch oven, heat the oil over medium-low heat. Add the

onions, carrots, celery, cinnamon stick, cumin, ginger, turmeric, and

saffron threads and sauté until the spices become aromatic, 5 to 10 minutes.

 

 

Add the potatoes, broth, raisins, chickpeas, zucchini, and tomato. Cover

and bake for 30 minutes, or until bubbly.

 

 

--

Never be afraid to try something new.

Remember amateurs built the ark. Professionals built the Titanic.