Greek Style Veggie & Bean Stew Recipe

Name: Greek Style Veggie & Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 2 bell peppers, chopped. You pick the colors. I use red and green.; 2-3 garlic cloves, minced. I use a mircroplane zester to mince it.; 2 baking potatoes, peeled and chopped.; 2 16 ounce cans of chickpeas or white beans, rinsed and drained.; 1 26.46 box of Pomi Chopped Tomatoes or almost all of a 28 ounce can of best quality chopped tomatoes.; 1 cup water; Extra virgin olive oil for cooking. I use unfiltered.; Drizzle of honey or a pinch of sugar to balance the acid in the tomatoes.; 1 teaspoon dried oregano. Rub it between your fingers to release the flavor.; 1/2 teaspoon marjoram. (optional); 2 dried bay leaves, remember to remove them before serving.; Pinch ground allspice and ground cinnamon (optional but very good); Sea salt or kosher salt and fresh cracked pepper to taste; 2 tablespoons garbanzo bean flour mixed with two tablespoons of cold water; Freshly chopped parsley, fresh mint, flaky sea salt, a drizzle of good fruity olive oil, steamed rice, crusty bread, fine bulgur wheat or quinoa are serving options.

Servings: persons

1 large onion, chopped
2 bell peppers, chopped. You pick the colors. I use red and green.
2-3 garlic cloves, minced. I use a mircroplane zester to mince it.
2 baking potatoes, peeled and chopped.
2 16 ounce cans of chickpeas or white beans, rinsed and drained.
1 26.46 box of Pomi Chopped Tomatoes or almost all of a 28 ounce can of best quality chopped tomatoes.
1 cup water
Extra virgin olive oil for cooking. I use unfiltered.
Drizzle of honey or a pinch of sugar to balance the acid in the tomatoes.
1 teaspoon dried oregano. Rub it between your fingers to release the flavor.
1/2 teaspoon marjoram. (optional)
2 dried bay leaves, remember to remove them before serving.
Pinch ground allspice and ground cinnamon (optional but very good)
Sea salt or kosher salt and fresh cracked pepper to taste
2 tablespoons garbanzo bean flour mixed with two tablespoons of cold water
Freshly chopped parsley, fresh mint, flaky sea salt, a drizzle of good fruity olive oil, steamed rice, crusty bread, fine bulgur wheat or quinoa are serving options.

1
In a dutch oven or an oven safe pot with a lid, saute the onions and peppers on medium to medium high heat with some olive oil, salt and pepper. It helps to cover the pot. Add a little water if you don't want to use too much oil to steam-saute them.
2
Once the peppers and onions are soft, add the potatoes, garlic, chickpeas, tomatoes, water, honey, spices, seasonings, bay leaves and more salt and pepper. Turn up the heat and bring to a boil. Immediately turn down the heat, simmer, covered for about 10 minutes.
3
Meanwhile, preheat the oven to 350 degrees. After 10 minutes of stove top simmering, place the pot in the oven and cook for an additional 20 minutes. When the stew is finished cooking, remove bay leaves. Stir in the garbanzo bean flour and water mixture. Adjust the seasonings. Serve with options listed above. Enjoy!

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large onion, chopped, 2 bell peppers, chopped. You pick the colors. I use red and green., 2-3 garlic cloves, minced. I use a mircroplane zester to mince it., 2 baking potatoes, peeled and chopped., and more.

Yes, Greek Style Veggie & Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Style Veggie & Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions