Vegetable-Bean Stew Recipe

Name: Vegetable-Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. oil; 1 large onion, chopped; 1 each: red and green pepper, chopped; 1 tsp. coriander; 1/2 tsp. cinnamon; 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes; 2 large tomatoes; 1/4 c. water; 1 Tbsp. lemon juice; 1/2 tsp. saffron threads; 1 can garbanzo beans; 1 medium zucchini, chopped; 4 c. cooked hot brown rice; salt

Servings: persons

1/4 c. oil
1 large onion, chopped
1 each: red and green pepper, chopped
1 tsp. coriander
1/2 tsp. cinnamon
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
2 large tomatoes
1/4 c. water
1 Tbsp. lemon juice
1/2 tsp. saffron threads
1 can garbanzo beans
1 medium zucchini, chopped
4 c. cooked hot brown rice
salt

1
Heat oil in large pan over medium heat.
2
Add onions, red and green peppers, coriander and cinnamon.
3
Cook until onion is soft. Stir in sweet potatoes and cook 2 minutes, stirring often.
4
Add tomatoes, lemon juice, saffron and drained garbanzos.
5
Season with salt.
6
Cover, reduce heat and simmer 15 minutes.
7
Mix in zucchini and cook another 5 minutes.

1191

kcal

Calories

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/4 c. oil, 1 large onion, chopped, 1 each: red and green pepper, chopped, 1 tsp. coriander, and more.

Yes, Vegetable-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.

Vegetable-Bean Stew

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