Kitchen Guy's
Chunky Vegetable Stew

Contact Chef Jim Gray

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Here's what you need:

1/3 cup olive oil
2 large onions, sliced thick
4 large garlic cloves, minced
2 14 oz. cans stewed tomatoes
10 oz. sweet potatoes, peeled, cut into large cubes

 

2 cups chickpeas, canned
1 tsp rosemary, dried, crushed
2 zucchinis
salt & pepper, to taste
1/2 cup parmesan cheese, grated

 



Here's how to make it:

Heat olive oil in a heavy large saucepan or Dutch oven over medium heat. Add sliced onions and cook over medium-low heat for 10 minutes. Add garlic and cook 1 minute more. Add the stewed tomatoes along with their juices, sweet potato, chickpeas, and rosemary, bring to a simmer, cover and cook until sweet potato is almost tender, about 10 to 15 minutes.

Cut zucchini in half and then cut into 1/2" pieces; add to the cooking vegetables. Cook, covered, stirring occasionally until zucchini and the sweet potatoes are tender, about 5 more minutes. Season to tast with salt and pepper. Top with parmesan cheese.

Send your questions and comments to me at chefjim@kitchenguy.biz

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