Lebanese Vegetarian Stew ~ Warm Spices, Chickpeas &

Name: Lebanese Vegetarian Stew ~ Warm Spices, Chickpeas & Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1-1/2 cups of canned crushed tomatoes; 1/4 cup of white wine or a couple of splashes of dry vermouth (optional); 1 1/2 cups cups of vegetable broth; 1 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.; 1/2 teaspoon of dried marjoram (optional); 1/2 teaspoon of dried mint; 1 couple of pinches of ground cinnamon; 1 splash Olive oil for cooking and drizzling; 1 dash Sea salt or kosher salt and fresh cracked pepper to taste; 1 Serving options: Freshly chopped parsley, flaky sea salt, a drizzle fruity olive oil, Greek yogurt

Servings: persons

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 1-1/2 cups of canned crushed tomatoes
1/4 cup of white wine or a couple of splashes of dry vermouth (optional)
1 1/2 cups cups of vegetable broth
1 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.
1/2 teaspoon of dried marjoram (optional)
1/2 teaspoon of dried mint
1 couple of pinches of ground cinnamon
1 splash Olive oil for cooking and drizzling
1 dash Sea salt or kosher salt and fresh cracked pepper to taste
1 Serving options: Freshly chopped parsley, flaky sea salt, a drizzle fruity olive oil, Greek yogurt

1
In a large dutch oven or an oven safe pot with a lid, saute the onions and bell pepper 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 pepper and onions are soft, add the potatoes, garlic, chickpeas, white beans, tomatoes, vegetable broth, wine/vermouth, sugar, dried herbs, spices, bay leaves and more salt and pepper. Bring to a gentle boil. Immediately turn down the heat, simmer, covered for about 5-7 minutes.
3
Meanwhile, preheat the oven to 350 degrees. After 5 minutes of stove top simmering, place the pot in the oven and cook for an additional 30-40 minutes or until the potatoes are tender. When the stew is finished cooking, remove bay leaves. Adjust the salt and pepper. Also add a pinch more of dried oregano, mint and cinnamon. Serve with any of the suggestions listed in serving options above. Enjoy!

618

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.

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 18 ingredients. The key ingredients include: 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., and more.

Yes, Lebanese Vegetarian Stew ~ Warm Spices, Chickpeas & Potatoes 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!

Lebanese Vegetarian Stew ~ Warm Spices, Chickpeas & Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions