Skillet Stew

Serves: 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Grind all spices together.

Place the potatoes in a steamer basket and steam until fork tender. Set aside.

Heat a 3- to 4-quart skillet. Add the olive oil. Add the onions, stirring to coat with the oil. Next, add the ground spices and garlic, mixing into the onions. Add the carrots, coating again with the oil and spices.

Pour in the 2 to 3 cups of stock. Add the beans and the chopped greens. Cover and cook until the carrots and greens are tender.

Add the potatoes. Remove 1/2 cup of the cooking stew and purée in a blender. Return to the skillet. Add the currents, vinegar, and chopped parsley. Serve immediately over brown basmati rice.

Recipe by Mary Martha Shaw, former PCC Cooks instructor

More about: garbanzo beans, greens, potatoes

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