Vegetable Stew

Super yummy and versatile stew, can serve with bread, over rice, or on it’s own.

Ingredients

~olive oil

~1 onion

~2 cloves of garlic

~1 eggplant

~1 yellow zucchini squash

~3 carrots

~a handful of green beans

~1 habanero pepper (opt.)

~2 cans of chickpeas

~1/2 cup of tomato sauce

~1 can of coconut milk

~Veggie Stock

*spices

~1/2 teaspoon cumin

~1/2 teaspoon paprika

~1/2 teaspoon of coriander

salt, pepper

Preparation

Prepare all your vegetables by dicing them into bite size pieces.

In a large sauce pot on medium-high heat, add a few tablespoons of olive oil, chopped onion, and garlic cloves

After a few minutes of caramelizing, add all the diced vegetables. Keep on medium heat and cook for 15 minutes. Add spices. (you can add veggie stock if the vegetables start to get too brown)

Add chickpeas, tomato sauce, coconut milk, and a bit of veggie stock, and let simmer for at least 30 minutes, or until the vegetables are very tender (I poke the carrots with a fork to make sure)

Continuously add veggie stock to make sure the stew is of good consistency.

It should be like a thick soup at this point. I love garnishing with parsley, and dipping bread in it at this point.