90 min Easy

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90 min
Preparation time
Easy
Difficulty
Ingredients for
16 ounce can of chickpeas, rinsed and drained1
16 ounce can of white beans, rinsed and drained1
26.46 ounce box of Pomi Strained Tomatoes1
baking potatoes, peeled and chopped3
bell pepper, chopped1
canned crushed tomatoes13 ounces or a generous 1-1/2 cups
Diced Onions2
dried marjoram (optional)1/2 Teaspoon
dried mint1/2 Teaspoon
dried oregano1 Teaspoon
garlic cloves, minced1
ground cinnamonCouple of pinches
Olive oil for cooking and drizzling1 splash
Sea salt or kosher salt and fresh cracked pepper to taste1 dash
Serving options: Freshly chopped parsley, flaky sea salt, a drizzle fruity olive oil, Greek yogurt1
sugar1 Teaspoon
vegetable broth1 1/2 cups
white wine or a couple of splashes of dry vermouth (optional)1/4 cup
Preparation

Stews are so warm and comforting, aren’t they? They’re also easy, one-pot cooking. It’s also a plus that they reheat well.

 

Directions:

 

  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. 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. Meanwhile, preheat the oven to 350 degrees. After 5 minutes of stovetop 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!
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