Zesty Veggie Stew
6 tablespoon olive oil
1/4 cup flour
1/4 teaspoon cumin
1 teaspoon cinnamon
2 teaspoon garam masala (spice mix available in Indian stores)
pinch of allspice
8 cups water
garlic powder to taste
soy sauce to taste
pepper
1 can garbanzo beans undrained
1 onion sliced
2 tomatoes chopped
1 small sweet potato chopped
8 oz mushrooms chopped
small handful baby carrots
1 red pepper chopped
1 1/2 cups cauliflower florets
1 small zucchini
Heat Olive Oil in nonstick pot add flour and spices and make a dark roux by frying over medium heat until the mixture is ALMOST as dark as ground coffee.
Add water, garlic powder, soy sauce, & pepper. Bring to a boil, and add undrained can of garbanzos, onion, tomatoes, sweet potato, mushrooms, carrots, and red pepper.
Cover with lid tilted to let steam out and cook 30 minutes or until it starts to reduce and thicken.
Add cauliflower and zucchini and cook till tender. Season to taste with salt and pepper. Serve by itself or with vegan bread or brown rice. This is my favorite stew.
Enjoy!!!
SO HOW'D IT GO?
This was delicious! I used minced garlic instead of garlic powder, and I replaced some of the water with a bottle of my home-brewed beer. This was very easy to make and incredible on a cold winter evening.