Recipe by dicentra
This is from 365 Ways to Cook Vegetarian. Serve with bulgur or couscous. I have not made this yet and yes, that does seem like a lot of garlic to me. Adjust to your own tastes.
Top Review by Brian P.
Very nice recipe. Full of flavor and tasted great! I made a couple alterations that worked very well for me: 1. Replaced lemon pepper with 1/2 preserved lemon and 1 tsp of pepper 2. Addition of el Henout spice (middle eastern spice medley) to taste (roughly 2-3 tsp) 3. Decreased the amount of garlic to 1 full garlic (5 cloves) 4. I did not add the yogurt during prep. I served that on the side and allowed my family to add it to taste.
- 29.58 ml olive oil
- 2 onions, chopped
- 10 garlic cloves, chopped
- 396.89 g can diced tomatoes
- 4 carrots, sliced
- 2 medium potatoes, peeled and cut in 1 inch cubes
- 1 bunch parsley, cleaned and tied with string
- 14.79 ml brown sugar
- 7.39 ml lemon pepper
- 2.46 ml ground cinnamon
- 2.46 ml ground coriander
- 2 medium zucchini, cut in 1/2 inch dice
- 226.79 g can artichoke hearts, drained and quartered
- 425.24 g can garbanzo beans, drained and rinsed
- 236.59 ml plain yogurt
Directions See How It's Made
- In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.
- Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.
- Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.
- To serve, discard parsley, Stir in yogurt and heat through.