2 tbsp olive oil
2 cloves garlic
2 cups sliced button mushrooms
1 large white or Yukon Gold potato, cut into little cubes
1 large white onion
1 cup chopped or julienned carrots
1 cup chopped white or red cabbage
1tbsp cumin
1tbsp cinnamon
2 tbsp chili powder
½ tbsp ground coriander
1 tbsp tumeric
¼ teaspoon cayenne pepper
¼ cup chopped fresh parsley (optional)
salt to taste
pepper to taste
1 Large can diced tomatoes
1 Large can drained and rinsed chick peas
1 zucchini
1 cup frozen corn
1 cup frozen peas
Directions:
1.In a large pot, lightly sauté garlic, onion and mushrooms in olive oil over medium-low heat.
2.Add tomato juice drained from can of tomatoes, potato, carrots, cabbage, parsley and spices. Simmer covered for 5 minutes, stirring a couple of times.
3.Add the rest of the can of tomatoes, chick peas and zucchini. Simmer covered on low heat for 5 minutes.
4.Add corn and peas. Simmer uncovered on low heat for 10 minutes and serve.
Makes one huge pot of stew. If you put them in individual containers, it freezes well.