Here is an amazing recipe that is great if you’re hosting a dinner for a larger group or if you want to have something for dinner a few nights during the week. (This recipe makes great leftovers!) I must warn you though this dish takes a lot of prep and many different ingredients and isn’t the fastest of recipes but it is well worth all of the prep and cook time! My boyfriend, Scott, made this for me recently and I really loved the recipe and wanted to share it with you all! There are three separate recipes that make up the entire recipe. The stew, the rice and yogurt sauce. You could probably skip the yogurt if you wanted to but I’d really recommend making it if you’re going to make the entire recipe, it really adds something to the final dish! Enjoy!
- 1 Zucchini, sliced
- 2 cups Chickpeas (rinsed and drained)
- 4-5 Yukon Gold Potatoes (peeled and cubed)
- 1 cup Diced Onions
- 2-3 Garlic Cloves, finely minced
- 1 can Stewed Tomatoes (*Scott recommends Muir Glen Organic)
- 1 cup Vegetable Broth
- 1 tsp Cumin
- 1/2 tsp Cinnamon
- 1/2 tsp Cayenne Pepper
- Kosher Salt
- Fresh Ground Pepper
- Cilantro, roughly chopped
- Olive Oil
1) In a deep pan, heat olive oil.
2) Add garlic and onions, let cook until onions become translucent.
3) Add potatoes. Cook until browned. Add a bit more oil if necessary. Salt and pepper to taste.
4) Add zucchini. Cook until zucchini is browned
5) Add tomatoes, chickpeas, vegetable broth, cinnamon, cayenne pepper and cumin.
*I have cooked this recipe twice myself. Both times it came out great. The first time I used water instead of vegetable broth and put exactly ½ tsp of cayenne pepper. Then the second time I used vegetable broth like the recipe calls for and put about 1 tsp of Cayenne Pepper, I have to say the stew tasted about the same but the second time was super spicy! So if you’re not really into spice maybe just sprinkle cayenne in or use the ½ tsp no more than that but if you like spice feel free to give it some more kick by upping it to 1 tsp. As for the vegetable broth, I’d recommend getting a low sodium kind or if you’re like me and forgot to get the vegetable broth while at the store then you could use water ;)
6) Lower heat and let simmer 15-20 minutes. If it gets dry, add a bit more vegetable broth.
7) Serve on top of rice (*recipe below), top with fresh cilantro and yogurt sauce (*recipe below)
- 2 cups dry Basmati Rice (*For this we used white Basmati Rice but they also have brown Basmati Rice if you'd like to use that instead of the white.)
- 4 cups water
- 3/4 cup Pine Nuts
- 3/4 Golden Raisins (*or dried apricots, chopped)
- Olive oil
- Kosher Salt
1) In a shallow pan, add the water, a touch of olive oil, and a pinch of salt. Bring to a boil
2) When boiling, add basmati rice, pine nuts, and raisins, stir.
3) Cover and turn heat to low, about 20-25 minutes.
4) Fluff with fork.
Yogurt Sauce Recipe
- 1 1/2 cup Low Fat Greek Yogurt (*use a good strained kind but not too thick.)
- 2-3 Garlic Cloves, finely mined
- Handful of fresh Dill sprigs, finely chopped
- 1 Persian Cucumber, finely diced
1) Mix the yogurt, garlic, dill and cucumber all in a bowl. Stir well.
2) Let sit in refrigerator for 20-30 minutes for flavors to incorporate.
Serve your rice on a plate or a bowl, then top the rice with the stew and top the stew with the cilantro and then the yogurt sauce!
Styled by: Kristen Tola Hettich & Bethany Nauert
Photographed by: Kristen Hettich
Camera Assistance: Bethany Nauert
Recipe: Scott Diorio