Recipe by asarule
"A savory stew that utilizes roasted vegetables and the deep, pungent flavors of... I don't know, somewhere I've not had the privilege of traveling. Easy to prepare and charming with dill rice, pita bread, and yoghurt sauce."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, cut into wedges
carrots, peeled and cut into large chunks
onions, peeled and quartered
cumin seeds, toasted
mustard seed, toasted
1 medium head
red bell peppers
fresh tomatoes, cored
1 (29 ounce) can
1 (15 ounce) can
garbanzo beans, drained
salt and pepper to taste
cooked white rice
Overall, it was delicious. However, I found the instructions unclear and very difficult to follow,as quite a few steps were missing. Definitely read the recipe and modify it before attempting to thoroughly enjoy the whole experience.
Took a while with me standing over everything watching it cook, but in the end the time was well spent. It's more of a roasted seasoned vegetable dish with rice than it is a "stew", but great nonetheless.
The end result was well worth the hour and a half cooking time. The directions were a little bit hard to follow, but after making it once you get the idea :) I made this when my friends came over with their 3 year old daughter. I didn't heat the stew up to hot, so she could still use her fingers to eat with. She enjoyed this and we had fun naming the different kinds of vegetable.
I tried this recipe and it was TERRIBLE. The veggies are overcooked and the look and taste are not palatable at all. Sorry don't waste your time!
I was conflicted with how many stars to give this recipe. The end result was delicious, with complex flavour. But as other reviewers noted, there is a lot left out in the instructions. I would recommend this recipe to experienced cooks who already know how to toast the seeds, roast the garlic and peppers, and have a clear sense of the flavour and texture they are aiming for. The only change I made was adding acorn squash, which looked great today at the grocery store. And...I never figured out what the 2/3 cup cooked rice was for. Great inspiration, gaps in the instructions. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Better Vegetable Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 30
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a hearty, low-fat beef stew.
See how to make a classic curried lehttp://allntil stew with tomatoes and garlic.
See how to make a simple, flavorful vegetable and sausage stew.