Lebanese Style Vegetable Ragout

Annacia *

By
@Annacia

I found the garlic to be too much but as it is an authentic recipe I'm leaving it as is and will just say to adjust the garlic to your own liking. This is very nice served over couscous or rice if you prefer.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2 Tbsp
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 Tbsp
brown sugar (optional, i choose not to use it)
1 1/2 tsp
lemon pepper
1/2 tsp
ground cinnamon
1/2 tsp
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 c
plain yogurt

Directions Step-By-Step

1
In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.
2
Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.
3
Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.
4
To serve, discard parsley, Stir in yogurt and heat through.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Other Tag: Heirloom