I find myself constantly in the mood for soup and stew these days. It could be winter. It could be my money-saving measures that result in my apartment in being freezing. It could be laziness. It could be the fact that I want to make something that will be sure to last me for more than one meal. It could be vegetables. It could be vegetable broth. There are a lot of things that it could be, but the important thing is that I am here sharing another tasty soup/stew with you.
2 teeaspoons olive oil
1 large sweet potato, peeled and cut into 1/2 inch pieces
1 medium onion, cut into 1/2 inch pieces
2 medium zucchinis, cut into 1 inch pieces
1 small green bell pepper, cut into approx. 3/4 pieces
1 1/2 teaspoon curry powder
1 teaspoon ground cumin
1 can garbanzo beans (chickpeas)
1 can pureed tomatoes
3/4 cup vegetable broth
1/2 teaspoon salt
1) In a large sauce pain, heat olive oil over medium-high heat.
2) Add sweet potato, onion, zucchini, and green pepper. Stir until veggies are tender, about 8-10 minutes.
3) Add curry powder and cumin and cook for about 1 minute.
4) Add garbanzo beans, tomatoes (with juice), veggie broth and salt.
5) Heat to boiling over high heat and then reduce heat to medium-low.
6) Cover and simmer until vegetables are tender but retain shape, about another 10 minutes.
7) Serve hot. Share and Enjoy!
Note: I ended up eating this one time over quinoa which was really quite tasty! It helped add a heartiness to the stew as well as adding another layer of texture. The stew was really really good chock full of tasty veggies and strong flavors. Perfect for a winter lunch or an appetizer to a winter dinner.