1 small onion, chopped
1 cup each zucchini and yellow squash, cut into half moons
1/4 cup each red and green bell pepper, chopped
1 large tomato, chopped (about 1 1/2 cup)
2 cloves garlic, chopped
1 cup okra, chopped
2 medium carrots, chopped
1 - 14 ounce can chickpeas, rinsed
4 ounces spinach, leaf
Salt and pepper, to taste
1 tablepsoon oregano,
1/2 teaspoon rosemary
1 teasblespoon thyme
1 bay leaf
1 teaspoon lemon juice, fresh
2 to 4 ounces water
1) Spray pan with oil, add onions, squashes and 1/4 cup tomatoes. Sweat mixture for 3 to 4 minutes, then add bell peppers, okra, carrots and garlic. Stir well, cook for 3 minutess, then add spinach until wilted. Add rinsed chickpeas, seasonings and remaining tomatoes then cover. After 5 minutess add water to desired consistency and lemon juice, let simmer until stew comes together.
A great low-fat filling meal. Plate stew in deep bowl serve with mashed potatoes on top or plain rice on side. Enjoy!
Source of recipe: I had some home grown okra and wanted a filling vegetable stew, so this is what I came up with. Very filling, well seasoned and satisfying meal.