by Pam Reiss, author Soup: A Kosher Collection and Passover: A Kosher Collection.
This vegetarian stew can be used as a side dish or as an entree. Full of delicious fresh vegetables and seasoned with cumin, ginger and smoked paprika. It will be a big hit.
3 Tbsp. olive oil
4 oz. yellow onion -- peeled and roughly chopped (1 small)
4 oz. carrots -- peeled and sliced 1/4" (2 small)
8 oz. Asian eggplant -- trimmed, cut in half lengthwise then sliced 1/2" (1 medium eggplant)
6 oz. yellow pepper -- cut in half, cored, seeded and cut into large chunks (1 medium)
1 lb. zucchini -- cut in half lengthwise and sliced 1/2" (2 small)
3 large garlic cloves -- crushed
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. cumin
2 tsp. smoked paprika
1 Tbsp. fresh ginger -- minced
28 oz.canned diced tomatoes
1/2 cup water
19 oz.canned chickpeas -- rinsed and drained
6 oz.spinach leaves (4 cups lightly packed)
Heat the olive oil in a large pot over medium-high heat. Add the onion and carrot and sauté for 3-4 minutes, until the onions start to soften. Add the eggplant and pepper and sauté for another 3-4 minutes.
Add the zucchini and sauté another 3-4minutes and then add the spices. Mix so that the spices are well dispersed and cook another minute, stirring.
Add the tomatoes, water and chickpeas, stir through and cover. Bring to a simmer, lower the heat to low and simmer gently for 20 minutes, stirring occasionally.
Uncover the pot and simmer another 15 minutes, letting the liquids in the stew reduce. Some juices should still remain after 15 minutes, but if there’s too much liquid, let it reduce for a few more minutes.
Add the spinach and cook another 2-3 minutes, stirring, until the spinach has just wilted but is still a vibrant green.
Taste, checking for salt and pepper and adjust if necessary. Serve.
Yield: Serves 8
Recipes: Vegetarian, Vegetable Stew, Parve, Kosher