Better Vegetable Stew Recipe

Recipesfull introduces to you: Popular Recipes. (Better Vegetable Stew Recipe). A savory stew that utilizes roasted vegetables and the deep, pungent flavors of... I don't know, somewhere I've not had the privilege of traveling. Easy to prepare and charming with dill rice, pita bread, and yoghurt sauce.

Brief

Servings: 8

Yield: 8 servings

Better Vegetable Stew Recipe

Ingredients

1 tablespoon olive oil

2 potatoes

cut into wedges

3 carrots

peeled and cut into large chunks

2 onions

peeled and quartered

1 tablespoon cumin seeds

toasted

1 tablespoon mustard seed

toasted

½ teaspoon dried oregano

1 medium head garlic

4 large red bell peppers

4 fresh tomatoes

cored

1 cinnamon stick

1 (29 ounce) can diced tomatoes

1 (15 ounce) can garbanzo beans

drained

1 lemon

juiced

salt and pepper to taste

⅔ cup cooked white rice

Soup, Stew and Chili

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Cover two baking sheets with aluminum foil and drizzle with olive oil. Arrange potatoes carrots and onions on one baking sheet. Drizzle with more olive oil and sprinkle with oregano cumin and mustard seeds. Place the garlic bulb on the baking sheet. Arrange the peppers and tomatoes on the second baking sheet and sprinkle with olive oil.

Step 3

Place both pans in the oven. Cook stirring the contents occasionally until the potatoes carrots and onions are tender and the peppers and tomatoes are black about 30 to 45 minutes. The bell peppers and tomatoes may take a little longer to cook than the potatoes carrots onions and garlic. Feel free to remove the baking sheet of potatoes earlier than the baking sheet of bell peppers. Reduce the oven's heat to 350 degrees F ( 175 degrees C).

Step 4

Transfer the tomatoes and peppers into a medium size mixing bowl with the canned tomatoes and cinnamon stick. Cover the bowl and let it set for 30 minutes.

Step 5

Skin and seed the peppers and skin the tomatoes. Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven. Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas. Season with lemon juice salt and black pepper.

Step 6

Cover the stew and bake it for 30 minutes.

Nutritional Information

Better Vegetable Stew Recipe

Servings Per Recipe:8

Calories: 215.9

% Daily Value *

Protein: 7g 14%

Carbohydrates: 41.3g 13%

Dietary Fiber: 8.4g 33%

Sugars: 10.3g

Fat: 3.3g 5%

Saturated Fat: 0.4g 2%

Vitamin A Iu: 7343.7IU 147%

Niacin Equivalents: 3.6mg 28%

Vitamin B6: 0.8mg 50%

Vitamin C: 152.8mg 255%

Folate: 98.7mcg 25%

Calcium: 85.7mg 9%

Iron: 3.2mg 18%

Magnesium: 57mg 20%

Potassium: 795.7mg 22%

Sodium: 444.3mg 18%

Thiamin: 0.2mg 24%

Calories From Fat: 29.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.