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Servings: 6
Ingredients

  • 3 medium  Colorado Sangre red potatoes cut into chunks
  • 1-tablespoon Olive or canola oil
  • 1 medium-large Carrot, sliced diagonally
  • 1 medium Onion, quartered
  • 1 medium- large Yellow or green zucchini, sliced
  • 1 Japanese eggplant or ½ regular eggplant, cut into cubes
  • 2 medium Celery stalks, sliced
  • 1 small  Red or green bell pepper, cut into chunks
  • 1 teaspoon Each ground cinnamon, coriander and turmeric
  • ½ teaspoon  Each ground cumin, cardamom, and salt
  • 2 (14 ½ ounce) cans Vegetable broth or 1 ½ cups water
  • 1 (15 ounce) can Garbanzo beans, drained
  • 2/3 -cup Raisins
  • 6 cups Cooked rice
 Instructions

Prepare Spicy Hot Sauce; set aside. In a large, wide pot, heat oil over medium-high heat. Add potatoes and carrots; cook and stir 5 minutes. Add onion, zucchini, eggplant, celery, bell pepper and spices; cook and stir 3 to 5 minutes longer. Add broth, garbanzo beans and raisins; bring to a simmer. Simmer, covered, about 15 minutes, or until potatoes are tender. Serve vegetable stew over rice. Pass the Spicy Hot Sauce to spoon on top.