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Hearty Vegetable Stew Recipe

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This recipe for Hearty Vegetable Stew, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Burton-McCarthy
Added: Sunday, July 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. chicken stock
1 large onion chopped
3 cloves garlic, minced
1 T. minced fresh ginger root
1 tsp. paprika
1/2 tsp. cinnamon
1/2 tsp. curry powder
1/4 tsp. each salt and pepper
19 oz. can tomatoes
19 oz. can chick peas, drained
2 large potatoes, cut into 1" pieces
2 carrots, thickly sliced
1 sweet red or yellow pepper, seeded,
1 medium zucchini, cut into 1" pieces
cut into 1" pieces
1 c. frozen peas
1/4 c. each chopped fresh parsley and coriander

Directions:
Directions:
In large flameproof casserole or Dutch oven, combine 1/2 c. chicken stock, onion, garlic, ginger root, paprika, cinnamon, curry powder, salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 5 minutes or until onion is softened. Add tomatoes with their juice, breaking up tomatoes with back of a spoon. Stir in chick-peas, potatoes, carrots, pepper, zucchini, and remaining chicken stock. Bring to boil over high heat. Reduce heat to medium-low; simmer, covered 25 to 30 minutes or until vegetables are tender. Stir in peas; cook 3 to 5 minutes. Stir in parsley and all but 1 T. of the coriander. Ladle into wide soup bowls or over a bed of couscous; garnish with reserved coriander. Serve with crusty bread to mop up the juices.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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