Mediterranean Vegetable Stew with Yogurt
This delightful Mediterranean Vegetable Stew is brimming with vibrant flavors and hearty textures, making it a perfect dish for any occasion. Heavily inspired by traditional Lebanese cuisine, this stew combines a variety of fresh vegetables, aromatic spices, and a comforting touch of yogurt. Perfect served over fluffy bulgur or couscous, it’s not only nutritious but also incredibly satisfying. Whether you're preparing a meal for a family gathering or simply looking to enjoy a wholesome vegetarian dish, this ragout is sure to please. Feel free to adjust the garlic to suit your taste preferences!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Olive oil
2 tablespoons (none)
Onions
2 (chopped)
Garlic cloves
10 (chopped)
Diced tomatoes
1 (14-ounce) can (none)
Carrots
4 (sliced)
Potatoes
2 medium (peeled and cut into 1-inch cubes)
Parsley
1/2 bunch (cleaned and tied with string)
Brown sugar
1 tablespoon (none)
Lemon pepper
1 1/2 teaspoons (none)
Ground cinnamon
1/2 teaspoon (none)
Ground coriander
1/2 teaspoon (none)
Zucchini
2 medium (cut into 1/2-inch dice)
Artichoke hearts
1 (8-ounce) can (drained and quartered)
Garbanzo beans
1 (15-ounce) can (drained and rinsed)
Plain yogurt
1 cup (none)
Instructions
1
In a medium casserole, heat the olive oil over medium-high heat. Once hot, add the chopped onions and sauté for 4-5 minutes, stirring occasionally until they become golden and translucent.
2
Add the chopped garlic and sauté for another minute, until fragrant.
3
Incorporate the diced tomatoes, sliced carrots, cubed potatoes, and the tied parsley into the pot. Reduce the heat to medium, cover the casserole, and allow it to cook for about 20 minutes, stirring occasionally.
4
After 20 minutes, remove the lid and add the brown sugar, lemon pepper, ground cinnamon, ground coriander, diced zucchini, quartered artichoke hearts, and drained garbanzo beans to the pot. Stir well to combine the ingredients.
5
Cover the pot again and let it cook for an additional 10 minutes, or until the vegetables are tender.
6
Before serving, discard the parsley stems and stir in the plain yogurt. Heat through and adjust seasoning if necessary.
7
Serve warm over bulgur or couscous, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Vegetable Stew with Yogurt?
This is a vibrant ragout featuring fresh vegetables, aromatic spices, and a touch of yogurt, heavily inspired by traditional Lebanese cuisine.
Is this recipe suitable for vegetarians?
Yes, this is a wholesome vegetarian dish.
Can this recipe be made vegan?
Yes, by substituting the plain yogurt with a plant-based alternative, you can make this a vegan-friendly dish.
What are the main spices used in this stew?
The stew is flavored with lemon pepper, ground cinnamon, and ground coriander.
How many cloves of garlic are required?
The recipe calls for 10 chopped garlic cloves, though you can adjust this to suit your taste.
How should the onions be prepared?
Two onions should be chopped and sautéed until golden and translucent.
What is the first step in the cooking process?
Heat 2 tablespoons of olive oil in a medium casserole over medium-high heat and sauté the onions.
How long do the onions need to sauté?
The onions should be sautéed for 4 to 5 minutes.
When should the garlic be added?
Add the chopped garlic after the onions have sautéed and cook for one additional minute.
Which vegetables are added initially with the tomatoes?
Sliced carrots and cubed potatoes are added to the pot along with the diced tomatoes and parsley.
How long do the potatoes and carrots cook?
They should be covered and cooked for about 20 minutes before adding the remaining ingredients.
What should be done with the parsley?
A half bunch of parsley should be cleaned, tied with string, and added to the pot for flavor.
When do I add the zucchini and artichoke hearts?
These are added after the initial 20 minutes of cooking time.
Is there any sugar in this recipe?
Yes, the recipe includes 1 tablespoon of brown sugar.
How should the zucchini be cut?
The 2 medium zucchinis should be cut into 1/2-inch dice.
What type of beans are used in this stew?
One 15-ounce can of drained and rinsed garbanzo beans (chickpeas) is used.
How should the artichoke hearts be prepared?
Use one 8-ounce can of artichoke hearts, which should be drained and quartered.
When is the yogurt added?
The plain yogurt is stirred in just before serving, after the vegetables are tender.
What do I do with the parsley before serving?
The parsley stems should be discarded before you serve the stew.
What are the recommended side dishes?
This stew is traditionally served over fluffy bulgur or couscous.
How many carrots are needed?
The recipe requires 4 sliced carrots.
How many potatoes are used?
Two medium potatoes, peeled and cut into 1-inch cubes, are used.
How much yogurt is needed?
The recipe uses 1 cup of plain yogurt.
What is the heat setting for the initial cooking?
Start with medium-high heat for the oil and onions, then reduce to medium once the vegetables are added.
What size can of diced tomatoes is used?
One 14-ounce can of diced tomatoes is required.
What type of oil is used?
The recipe uses 2 tablespoons of olive oil.
How long is the final simmer after adding zucchini?
The stew should cook for an additional 10 minutes once the zucchini, artichokes, and beans are added.
Is this dish considered healthy?
Yes, it is described as a healthy, nutritious, and wholesome dish.
Can I adjust the seasoning?
Yes, the instructions suggest adjusting the seasoning if necessary after adding the yogurt.
What kind of texture does the stew have?
The stew features hearty textures from a variety of fresh vegetables and garbanzo beans.