Stews are so warm and comforting, aren’t they? They’re also easy, one-pot cooking. Affordable, transportable and wholesome, I rely on them as a healthy source of protein and nourishment. It’s also a plus that they reheat well.
Ingredients:
2 medium onions, diced
1 large bell peppers, chopped. you pick the colors. i like green peppers in this stew
3 garlic cloves, minced. i use a mirroplane zester or garlic press to mince it.
3 baking potatoes, peeled and chopped.
1 16 ounce cans of chickpeas, rinsed and drained
1 16 ounce can of white beans, rinsed and drained
1 26.46 ounce box of pomi strained tomatoes or a 28 ounce can of tomato puree
13 ounces or a generous 1-1/2 cups of canned crushed tomatoes
1/4 cup of white wine or a couple of splashes of dry vermouth (optional)
1 1/2 cup cups of vegetable broth
1 drizzle of honey or about a teaspoon of sugar to balance the acid in the tomatoes.
1 teaspoon of dried oregano. rub it between your fingers to release the flavor.
1/2 teaspoon of dried marjoram (optional)
1/2 teaspoon of dried mint
1 couple of pinches of ground cinnamon
1 splash olive oil for cooking and drizzling
1 dash sea salt or kosher salt and fresh cracked pepper to taste
In a large dutch oven or an oven safe pot with a lid, saute the onions and bell pepper on medium to medium high heat with some olive oil, salt and pepper. It helps to cover the pot. Add a little water if you don’t want to use too much oil to steam-saute them. Once the pepper and onions are soft, add the potatoes, garlic, chickpeas, white beans, tomatoes, vegetable broth, wine/vermouth, sugar, dried herbs, spices, bay leaves and more salt and pepper. Bring to a gentle boil. Immediately turn down the heat, simmer, covered for about 5-7 minutes. Meanwhile, preheat the oven to 350 degrees. After 5 minutes of stove top simmering, place the pot in the oven and cook for an additional 30-40 minutes or until the potatoes are tender. When the stew is finished cooking, remove bay leaves. Adjust the salt and pepper. Also add a pinch more of dried oregano, mint and cinnamon. Serve with any of the suggestions listed in serving options above. Enjoy!
