CHEF JEFF — ONE BYTE AT A TIME: Mediterranean Veggie StewThis is quick, easy to make, nourishing and soothing to eat.
By: Herald Staff Report,
This is quick, easy to make, nourishing and soothing to eat.
Mediterranean Veggie Stew
1 tablespoon olive oil
1 onion, chopped
4 garlic cloves, chopped
1 1-inch piece fresh ginger, peeled and minced
1 zucchini, chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
3 to 4 cups kale, spinach or other greens
1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can diced tomatoes
Sea salt and fresh-ground pepper
Heat oil in pot over medium-high heat. Add onion, garlic, ginger, jalapeno. Saute, stirring occasionally, until vegetables soften. Stir in cumin, coriander, turmeric. Add greens a handful at a time, stirring until they start to wilt. Add garbanzos, tomatoes. Reduce heat to low, cover and simmer until vegetables are tender, flavors have blended. Season to taste with sea salt, pepper.
Yield: Serves 4.
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