Name: Egyptian Spiced Vegetable Stew
Yield: 4
Cuisine: Egypt
Ingredients: 2.00 tbsp olive oil; 1.00 large onion chopped; 2.00 cloves garlic, minced; 1.00 tbsp ground cumin; 1.00 tbsp ground coriander; 1.00 tsp ground turmeric; 1.00 tsp ground cinnamon; 1.00 tsp ground ginger; 1.00 tsp ground cardamom; 1.00 tsp ground allspice; 2.00 cups vegetable broth; 1.00 14 oz can diced tomatoes; 1.00 14 oz can chickpeas, drained and rinsed; 1.00 14 oz can artichoke hearts, drained and chopped; 1.00 14 oz can green peas, drained; 1.00 14 oz can corn, drained; 1.00 14 oz can black olives, drained and chopped; 1.00 tsp salt; 1.00 tsp black pepper; 3.00 tbsp fresh parsley, chopped

This delicious stew is full of vegetables and spices, making it a hearty and flavorful meal. It's a great way to get your daily vegetables and is sure to please the whole family. The unique combination of spices gives it a unique Egyptian flavor that's sure to tantalize your taste buds.

Ingredients

2 tbsp olive oil
1 large onion chopped
2 cloves garlic, minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1 tsp ground allspice
2 cups vegetable broth
1 14 oz can diced tomatoes
1 14 oz can chickpeas, drained and rinsed
1 14 oz can artichoke hearts, drained and chopped
1 14 oz can green peas, drained
1 14 oz can corn, drained
1 14 oz can black olives, drained and chopped
1 tsp salt
1 tsp black pepper
3 tbsp fresh parsley, chopped

Vegetarian gluten-free vegan Egyptian Stew
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short description

Heat olive oil in a large pot over medium-high heat.
Add onion and garlic and cook until softened, about 5 minutes.
Add spices and cook for 1 minute, stirring constantly.
Add vegetable broth, tomatoes, chickpeas, artichoke hearts, green peas, corn, olives, salt, and pepper. Bring to a boil.
Reduce heat to low and simmer for 25 minutes.
Stir in parsley and serve.

detailed description

Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
Add 1 large chopped onion and 2 minced garlic cloves and cook until softened, about 5 minutes.
Add 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of ground turmeric, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, 1 teaspoon of ground cardamom, and 1 teaspoon of ground allspice. Cook for 1 minute, stirring constantly.
Add 2 cups of vegetable broth, 1 14-ounce can of diced tomatoes, 1 14-ounce can of chickpeas (drained and rinsed), 1 14-ounce can of artichoke hearts (drained and chopped), 1 14-ounce can of green peas (drained), 1 14-ounce can of corn (drained), 1 14-ounce can of black olives (drained and chopped), 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring to a boil.
Reduce heat to low and simmer for 25 minutes.
Stir in 3 tablespoons of fresh parsley and serve.

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