Chunky vegetable stew

Vegetarian Times, Oct, 2004

Chunky Vegetable Stew

SERVES 4

A resident of Sedona, Arizona, and a longtime
vegetarian, Lois Passov provides personal chef
services and holds cooking classes, all with the
intention of finding new ways to present and
enjoy vegetables. Her motto? "Play with your
food." This stew is one of her favorite dishes,
and it may be served on basmati rice or
scooped into hollowed-out sourdough bread or
a cooked pumpkin.

2 Tbs. olive oil
1 onion, cut into thick slices
3 cloves garlic, minced
1 14 1/2-oz. can stewed tomatoes,
  undrained
About 2 cups cooked garbanzo beans
2 sweet potatoes or yams, peeled and
  cut into 2-inch chunks
3/4 tsp. crushed rosemary
1 large zucchini, cut into
  1/4-inch-thick slices
Salt and freshly ground black pepper
  to taste
1/4 cup soy Parmesan cheese, optional

1. Heat the oil in a large saucepan over
medium heat. Add the onion, separating
the slices into rings, and cook for about 5
minutes, or until soft. Add the garlic, and
cook for 1 minute. Add the tomatoes and
juices, garbanzo beans, sweet potatoes and
rosemary. Bring to a boil, and reduce the
heat to low.

2. Add the zucchini, stir, cover and cook
for 15 to 20 minutes, or until the
potatoes are tender. Stir in the salt and
pepper, garnish with the cheese, if using.
and serve.

PER SERVING; 290 CAL; 10G PROT; 9G TOTAL
FAT (1G SAT. FAT); 46G CARS; 0MG CHOL,
430MG SOD; 10G FIBER; 16G SUGARS