• 16 ounce can of chickpeas, rinsed and drained 1
  • 16 ounce can of white beans, rinsed and drained 1
  • 26.46 ounce box of Pomi Strained Tomatoes 1
  • Diced Onions 2
  • Olive oil for cooking and drizzling 1 splash
  • Sea salt or kosher salt and fresh cracked pepper to taste 1 dash
  • Serving options: Freshly chopped parsley, flaky sea salt, a drizzle fruity olive oil, Greek yogurt 1
  • baking potatoes, peeled and chopped 3
  • bell pepper, chopped 1
  • canned crushed tomatoes 13 ounces or a generous 1-1/2 cups
  • dried marjoram (optional) 1/2 Teaspoon
  • dried mint 1/2 Teaspoon
  • dried oregano 1 Teaspoon
  • garlic cloves, minced 1
  • ground cinnamon Couple of pinches
  • sugar 1 Teaspoon
  • vegetable broth 1 1/2 cups
  • white wine or a couple of splashes of dry vermouth (optional) 1/4 cup

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.


  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!

and get your
#chef moment?