A resident of Sedona, Arizona, and a longtime vegetarian, Lois Passov provides personal chef services and holds cooking classes, all with the intention of finding new ways to present and enjoy vegetables. Her motto? Play with your food. This stew is one of her favorite dishes, and it may be served on basmati rice or scooped into hollowed-out sourdough bread or a cooked pumpkin.
- 2 Tbs. olive oil
- 1 onion, cut into thick slices
- 3 cloves garlic, minced
- 1 14 1/2-oz. can stewed tomatoes, undrained
- About 2 cups cooked garbanzo beans
- 2 sweet potatoes or yams, peeled and cut into 2-inch chunks
- 3/4 tsp. crushed rosemary
- 1 large zucchini, cut into 1/4-inch-thick slices
- Salt and freshly ground black pepper to taste
- 1/4 cup soy Parmesan cheese, optional
- Heat the oil in a large saucepan over medium heat. Add the onion, separating the slices into rings, and cook for about 5 minutes, or until soft. Add the garlic, and cook for 1 minute. Add the tomatoes and juices, garbanzo beans, sweet potatoes and rosemary. Bring to a boil, and reduce the heat to low.
- Add the zucchini, stir, cover and cook for 15 to 20 minutes, or until the potatoes are tender. Stir in the salt and pepper, garnish with the cheese, if using, and serve.
- Serving Size: Serves 4
- Calories: 290
- Carbohydrate Content: 46 g
- Fat Content: 9 g
- Fiber Content: 10 g
- Protein Content: 10 g
- Saturated Fat Content: 1 g
- Sodium Content: 430 mg
- Sugar Content: 16 g