AKA “Winter Vegetable Stew”

So the story behind this very quick and simple vegan recipe is that it is actually based off of a recipe that my dad found in one of Rachel Ray’s 30-Minute cookbooks. He modified the original recipe slightly, adding and subtracting ingredients, and it quickly became a family staple as well as a favorite meal for us during the long, cold winter months. This meal is quick, healthy and it freezes well in the freezer to save so you can make a lot at once for future meals. Since this is a vegan and vegetarian recipe, if you’re a meat eater, simply grill up some chicken sausages on the stove or grill, slice them up, and add them just prior to serving. This recipe makes 4 servings.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 5 garlic cloves, smashed
  • 1 medium brown onion, chopped
  • 1 pound of crimini mushrooms, halved
  • 3 medium size zucchini, halved lengthwise and cut into 1-inch pieces
  • 8 ounces (half a can) garbanzo beans (chick peas), drained
  • 1 can (28 oz) diced tomatoes
  • 2 tablespoons fresh rosemary, chopped fine (don’t use dried)
  • 2 tablespoons ground cumin
  • Flake Salt to taste

Instructions

  1. In a medium pot over moderate heat, saute the garlic and mushrooms in the olive oil for 2-3 minutes.
  2. Add zucchini and onion, and season with salt and pepper.
  3. Saute another 5 minutes.
  4. Add garbanzo beans, cumin, tomatoes and rosemary.
  5. Bring to a bubble, reduce heat to simmer and leave on heat for 10-15 minutes.

*Serve with fresh toasted or grilled bread, rubbed with garlic and drizzled with olive oil.
**Wine Recommendation: Try a Rhone-style wine, preferably Syrah or Mourvedre. Look for a wine from California’s Paso Robles area. Australian Shiraz will likely be too big and oaky.

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