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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a warm homey delicious stew that's pretty easy to make. It is great with some nice crusty bread and maybe a salad :) My meat lover mom was skeptical at first, but she loves this dish now as much as I do! Ingredients:
2 tablespoons extra virgin olive oil |
3 garlic cloves, minced |
1 lb cremini mushroom, halved (about 16 to 20) |
1 medium zucchini, quartered lengthwise and cut into 1 inch pieces |
1 medium onion, chopped |
salt and pepper |
1 (15 ounce) can chickpeas, drained |
1 1/2 teaspoons ground cumin |
1 (28 ounce) can diced tomatoes |
2 tablespoons fresh rosemary, finely chopped |
Directions:
1. In a medium pot over moderate heat, saute the garlic and mushrooms in the olive oil for 2-3 minutes.
2. Add the zucchini and onion, season with salt and pepper, and saute for another 5 minutes.
3. Add the chick peas, cumin, tomatoes, and rosemary.
4. Bring the stew to a boil, reduce heat to low, and simmer for 10 minutes.
5. Re-season with salt and pepper if desired.
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