Lebanese Vegetarian Stew

arabic-food.blogspot.com

Playing My Part to Promote TASTY Healthy Meals. Come against FAKE FOODS - they are Unhealthy and Addictive. I have HEALTHY, SPICY and INTERNATIONAL Here, plus Vegan and Vegetarian for those interested. Plenty of Interesting Recipes. Check them out and See. ENJOY!

2 medium onions, diced

1 large bell peppers, chopped. You pick the colors. I like green peppers in this stew

3 garlic cloves, minced. I use a mirroplane zester or garlic press to mince it.

3 baking potatoes, peeled and chopped.

1 16 ounce cans of chickpeas, rinsed and drained

1 16 ounce can of white beans, rinsed and drained

1 26.46 ounce box of Pomi Strained Tomatoes or a 28 ounce can of tomato puree

13 ounces or a generous 1-½ cups of canned crushed tomatoes

¼ cup of white wine or a couple of splashes of dry vermouth (optional)

1 ½ cups of vegetable broth

Drizzle of honey or about a teaspoon of sugar to balance the acid in the tomatoes.

1 teaspoon of dried oregano. Rub it between your fingers to release the flavor.

½ teaspoon of dried marjoram (optional)

½ teaspoon of dried mint

A couple of pinches of ground cinnamon

Olive oil for cooking and drizzling

Sea salt or kosher salt and fresh cracked pepper to taste

Serving options: Freshly chopped parsley, flaky sea salt, a drizzle fruity olive oil, Greek yogurt

Directions at arabic-food.blogspot.com

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