KosherEye.com
by Pam Reiss, author Soup: A Kosher Collection and Passover: A Kosher Collection.
This vegetarian stew can be used as a side dish or as an entree. Full of delicious fresh vegetables and seasoned with cumin, ginger and smoked paprika. It will be a big hit.
Ingredients:
3 Tbsp. olive oil
4 oz. yellow onion -- peeled and roughly chopped (1 small)
4 oz. carrots -- peeled and sliced 1/4" (2 small)
8 oz. Asian eggplant -- trimmed, cut in half lengthwise then sliced 1/2" (1 medium eggplant)
6 oz. yellow pepper -- cut in half, cored, seeded and cut into large chunks (1 medium)
1 lb. zucchini -- cut in half lengthwise and sliced 1/2" (2 small)
3 large garlic cloves -- crushed
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. cumin
2 tsp. smoked paprika
1 Tbsp. fresh ginger -- minced
28 oz.canned diced tomatoes
1/2 cup water
19 oz.canned chickpeas -- rinsed and drained
6 oz.spinach leaves (4 cups lightly packed)
Directions:
Heat the olive oil in a large pot over medium-high heat. Add the onion and carrot and saut
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