Italian Vegetable Stew
photo by Katzen
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 1⁄2 lbs zucchini or 1 1/2 lbs vegetable marrows, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 6 small potatoes, chopped
- 9 plum tomatoes, chopped
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 celery ribs, chopped
- 1 bay leaf
- 1⁄2 teaspoon hot pepper flakes
- 1 cup vegetable broth or 1 cup water
- 1⁄4 cup basil, fresh or 2 tablespoons basil, dried
- 1 (16 ounce) can chickpeas
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- In dutch oven or large pot, heat oil over med-high heat; saute onion, garlic, celery and bay leaf until softened, about 3 minutes.
- Add vegetable marrow or zucchini, green and red peppers, and hot pepper flakes; cook until vegetables begin to soften, about 3 minutes. (Add basil in at this step if using dried.).
- Add stock or water; cover and bring to a boil. Add potatoes & tomatoes, reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes. Add drained chick peas. Stir in salt and pepper and fresh basil (if using fresh.) Discard bay leaf.
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Reviews
-
This was very good! Warm and filling, with a little zip from the hot pepper flakes. I used the zucchini option, dried basil, and broth. I also omitted the salt (personal preference). I wasn't sure when to add the tomatoes, so I put them in with the potatoes since I figured the extra liquid they would make would be needed during the simmering time. Thanks for sharing!
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.