LEBANESE STYLE VEGETABLE RAGOUT

facebook share image   twitter share image   pinterest share image   E-Mail share image



Lebanese Style Vegetable Ragout image

This is from 365 Ways to Cook Vegetarian. Serve with bulgur or couscous. I have not made this yet and yes, that does seem like a lot of garlic to me. Adjust to your own tastes.

Provided by dicentra

Categories     Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 onions, chopped
10 garlic cloves, chopped
1 (14 ounce) can diced tomatoes
4 carrots, sliced
2 medium potatoes, peeled and cut in 1 inch cubes
1/2 bunch parsley, cleaned and tied with string
1 tablespoon brown sugar
1 1/2 teaspoons lemon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
2 medium zucchini, cut in 1/2 inch dice
1 (8 ounce) can artichoke hearts, drained and quartered
1 (15 ounce) can garbanzo beans, drained and rinsed
1 cup plain yogurt

Steps:

  • In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.
  • Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.
  • Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.
  • To serve, discard parsley, Stir in yogurt and heat through.

Nutrition Facts : Calories 295.6, Fat 7.4, SaturatedFat 1.7, Cholesterol 5.3, Sodium 297.8, Carbohydrate 51, Fiber 11.4, Sugar 12, Protein 10

There are no comments yet!