A savory stew that utilizes roasted vegetables and the deep, pungent flavors of... I don't know, somewhere I've not had the privilege of traveling. Easy to prepare and charming with dill rice, pita bread, and yoghurt sauce.

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Cover two baking sheets with aluminum foil, and drizzle with olive oil. Arrange potatoes, carrots and onions on one baking sheet. Drizzle with more olive oil and sprinkle with oregano, cumin and mustard seeds. Place the garlic bulb on the baking sheet. Arrange the peppers and tomatoes on the second baking sheet, and sprinkle with olive oil.

  • Place both pans in the oven. Cook, stirring the contents occasionally, until the potatoes, carrots and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes. The bell peppers and tomatoes may take a little longer to cook than the potatoes, carrots, onions, and garlic. Feel free to remove the baking sheet of potatoes earlier than the baking sheet of bell peppers. Reduce the oven's heat to 350 degrees F ( 175 degrees C).

  • Transfer the tomatoes and peppers into a medium size mixing bowl with the canned tomatoes and cinnamon stick. Cover the bowl, and let it set for 30 minutes.

  • Skin and seed the peppers and skin the tomatoes. Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven. Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas. Season with lemon juice, salt, and black pepper.

  • Cover the stew, and bake it for 30 minutes.

Nutrition Facts

216 calories; protein 7g; carbohydrates 41.3g; fat 3.3g; sodium 444.3mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/22/2003
Overall it was delicious. However I found the instructions unclear and very difficult to follow as quite a few steps were missing. Definitely read the recipe and modify it before attempting to thoroughly enjoy the whole experience. Read More
(24)

Most helpful critical review

Rating: 3 stars
09/30/2011
I was conflicted with how many stars to give this recipe. The end result was delicious with complex flavour. But as other reviewers noted there is a lot left out in the instructions. I would recommend this recipe to experienced cooks who already know how to toast the seeds roast the garlic and peppers and have a clear sense of the flavour and texture they are aiming for. The only change I made was adding acorn squash which looked great today at the grocery store. And...I never figured out what the 2/3 cup cooked rice was for. Great inspiration gaps in the instructions. Thanks! Read More
(8)
10 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
06/21/2003
Overall it was delicious. However I found the instructions unclear and very difficult to follow as quite a few steps were missing. Definitely read the recipe and modify it before attempting to thoroughly enjoy the whole experience. Read More
(24)
Rating: 5 stars
12/26/2003
Took a while with me standing over everything watching it cook but in the end the time was well spent. It's more of a roasted seasoned vegetable dish with rice than it is a "stew" but great nonetheless. Read More
(20)
Rating: 4 stars
06/21/2003
The end result was well worth the hour and a half cooking time. The directions were a little bit hard to follow but after making it once you get the idea:) I made this when my friends came over with their 3 year old daughter. I didn't heat the stew up to hot so she could still use her fingers to eat with. She enjoyed this and we had fun naming the different kinds of vegetable. Read More
(14)
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Rating: 3 stars
09/30/2011
I was conflicted with how many stars to give this recipe. The end result was delicious with complex flavour. But as other reviewers noted there is a lot left out in the instructions. I would recommend this recipe to experienced cooks who already know how to toast the seeds roast the garlic and peppers and have a clear sense of the flavour and texture they are aiming for. The only change I made was adding acorn squash which looked great today at the grocery store. And...I never figured out what the 2/3 cup cooked rice was for. Great inspiration gaps in the instructions. Thanks! Read More
(8)
Rating: 1 stars
02/22/2005
I tried this recipe and it was TERRIBLE. The veggies are overcooked and the look and taste are not palatable at all. Sorry don't waste your time! Read More
(8)
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