This flavorful stew may very well transport your taste buds to an exotic island in the Mediterranean! Easy to make, this warm and inviting dish is so colorful that it should be served right from the stew pot. The key to this recipe’s success is to cut the vegetables into large, uniformly sized pieces in order to keep their texture while cooking.
Serve by itself or over your favorite pasta, rice or quinoa. It is especially appreciated on chilly evenings but great year-round.
1 tbsp peanut oil
1 small onion, sliced
2 tsp turmeric
1 tbsp cumin
1 tbsp ground coriander
1 red jalapeno chili pepper, seeded and diced
1 clove garlic, minced
2 cups crushed tomatoes
2 tbsp preserved lemon rind, diced
1 ½ cups chicken or vegetable broth
¼ cups raisins
3 carrots, cut into 1” pieces
1 medium sweet potato, cubed
1 small head cauliflower florets only, about 1 cup
2 small eggplants, peeled and cubed
12 oz chickpeas, rinsed and drained
1 medium zucchini, halved lengthwise then sliced into 1” pieces
1 cup kale, coarsely shredded
3-4 tbsp pomegranate molasses
Salt and pepper to taste
In the Aroma stew pot, heat the oil over medium-low heat; sauté the sliced onion with the turmeric, cumin, coriander and chili pepper for ten minutes. Add the garlic and continue to cook until fragrant. Add the tomatoes, lemon rind, broth and raisins. Bring just to a low boil then add the carrots, sweet potatoes and cauliflower. Cover with lid and cook for 10 minutes. Remove lid and add remaining ingredients except the molasses. Continue to cook uncovered on low heat for 25 minutes to allow the flavors to blend and all vegetables are fork tender. Before serving, pump up the flavors even more by stirring in the pomegranate molasses. Taste for salt and freshly ground black pepper.
Over To You
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