Chunky Vegetable Stew

Name: Chunky Vegetable Stew
Ingredients: 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

10 ingredients

7 steps

Ingredients

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

Directions

1

Heat the oil in a large saucepan over medium heat.
2

Add the onion, separating the slices into rings, and cook for about 5 minutes, or until soft.
3

Add the garlic, and cook for 1 minute.
4

Add the tomatoes and juices, garbanzo beans, sweet potatoes and rosemary.
5

Bring to a boil, and reduce the heat to low.
6

Add the zucchini, stir, cover and cook for 15 to 20 minutes, or until the potatoes are tender.
7

Stir in the salt and pepper, garnish with the cheese, if using, and serve.