ABOUT THE RECIPE:

This stew really rocks. Easy to prepare, this tasty dish is a hearty “one-pot” recipe that bakes in the oven, making it ideal to serve for a weeknight supper. I suggest serving it with brown rice, quinoa, millet, or crusty bread, with a crisp green salad on the side.

Makes 6 to 8 servings

INGREDIENTS:

1 large red onion, chopped

4 large carrots, peeled and cut in 1-inch slices

4 small (or 3 large) russet or Yukon gold potatoes, peeled and cut in 1-inch cubes

1 very small cauliflower, cut in florets

1 medium eggplant, peeled and cut in 1-inch cubes

1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
(see note)
1 can (28 ounces) crushed tomatoes
1 teaspoon ground cumin

1 teaspoon ground cinnamon

¼ to ½ teaspoon cayenne pepper (to taste, use 1/2 teaspoon for very spicy)

¼ to ½ teaspoon salt, to taste

2½ cups vegetable broth, plus more as needed

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Put the onion, carrots, potatoes, cauliflower, eggplant, chickpeas, tomatoes, cumin, cinnamon, cayenne pepper, and salt in a large mixing bowl. Toss to combine.

Put the vegetable mixture in a 5- to 7-quart casserole dish or Dutch oven. Pour the vegetable broth over the top. Cover and bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the vegetables are soft. As the stew cooks, check it every half hour adding an additional ¼ cup of the vegetable broth if the stew becomes dry.

Remove the stew from the oven and let cool for 10 minutes. To serve, spoon the stew into deep bowls and serve.

NOTE: For a heartier stew, use an additional 1/2 can (7 to 8 ounces) of chickpeas.