Chunky Garden Stew
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
- Spicy Hot Sauce
- 1/4 cup water
- 1/3 cup packed chopped cilantro
- 1 tablespoon olive or canola oil
- 2 garlic cloves
- 1/2 teaspoon each salt and turmeric
- 1/4 teaspoon each ground cumin, cardomom, coriander and sugar
- 1/4-1/2 teaspoon cayenne pepper
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.