I recently discovered an alarming amount of leftover vegetables in the fridge that needed to be used up. Instead of throwing them all into the pot and calling it "veggie soup" like I always do, I did a quick google search of recipes that included the ingredients I had on hand and this is what popped up. I was really happy with how the stew came out. It had a complex flavor and was satisfying enough to eat as a healthy dinner. The best thing is that it cooks up in no time and couldn't be simpler to make. The original recipe didn't have chickpeas in it, but I added them for some extra protein. If you're making this for a vegan or vegetarian friend, make sure to leave out the Worcestershire sauce.
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Parsi-Style Vegetable Stew
Adapted slightly from Food & Wine Magazine and Sanjeev Kapoor, March 2011
3 tablespoons vegetable oil
3 dried red chiles, broken
1 teaspoon crushed red pepper flakes
1 teaspoon cumin seeds
2 onions, thinly sliced
5 garlic cloves, minced
2 jalapeños, minced
2 1/2 cups water
2 medium red-skinned potatoes, scrubbed and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
1 carrot, cut into 1/2-inch dice
2 large tomatoes, coarsely chopped
1/2 head cauliflower, cut into small florets
1 14.5 ounce can of chickpeas
1 tablespoon Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon sugar
Salt
1) In a large saucepan, heat the vegetable oil. Add the dried chiles, red pepper flakes and cumin seeds and cook over high heat until they are fragrant, about 1 minute. Add the sliced onions and cook, stirring them occasionally, until they are golden brown, about 4 minutes. Add the garlic and jalapeños and cook, stirring, until the garlic is fragrant, about 1 minute. Add the water, red and sweet potatoes, carrot, tomato, cauliflower and chickpeas and bring to a simmer. Cover and cook over low heat until the vegetables are tender, about 20 minutes.
2) Stir in the Worcestershire sauce, vinegar and sugar and season with salt. Ladle into bowls and serve.
Parsi-Style Vegetable Stew
Adapted slightly from Food & Wine Magazine and Sanjeev Kapoor, March 2011
3 tablespoons vegetable oil
3 dried red chiles, broken
1 teaspoon crushed red pepper flakes
1 teaspoon cumin seeds
2 onions, thinly sliced
5 garlic cloves, minced
2 jalapeños, minced
2 1/2 cups water
2 medium red-skinned potatoes, scrubbed and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
1 carrot, cut into 1/2-inch dice
2 large tomatoes, coarsely chopped
1/2 head cauliflower, cut into small florets
1 14.5 ounce can of chickpeas
1 tablespoon Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon sugar
Salt
1) In a large saucepan, heat the vegetable oil. Add the dried chiles, red pepper flakes and cumin seeds and cook over high heat until they are fragrant, about 1 minute. Add the sliced onions and cook, stirring them occasionally, until they are golden brown, about 4 minutes. Add the garlic and jalapeños and cook, stirring, until the garlic is fragrant, about 1 minute. Add the water, red and sweet potatoes, carrot, tomato, cauliflower and chickpeas and bring to a simmer. Cover and cook over low heat until the vegetables are tender, about 20 minutes.
2) Stir in the Worcestershire sauce, vinegar and sugar and season with salt. Ladle into bowls and serve.
