Note: cut all veggies (except eggplant) in large pieces (~1”) to make a chunky stew
- 3-4 yellow onions - chopped
- 8 cloves garlic - crushed
- 1 medium-size eggplant, cut into 1/2 inch cubes
- eggplant can be substituted with another can of beans
- 2 large bell peppers – chopped
- 1 green, 1 red bell for colorful look
- 3-4 large carrots – peeled & sliced
- 2-3 large celery stalks – sliced
- 2 cans (28 oz.) diced tomatoes (or equivalent fresh)
- (add other veggies of your choice)
- 1 can (15 oz.) pinto beans, rinsed & drained (or use your favorite bean)
- 1 can (15 oz.) black beans, rinsed & drained
- 1 cup (15 oz.) garbanzo beans, rinsed & drained
- olive oil
- 1-2 tsp coarse salt
- 2 TBSP chili powder
- 1 TBSP cumin
- 2 chipotle peppers in adobo sauce – finely chopped, with 2 tsp adobo sauce (Goya is one brand)
- 1 TBSP dried oregano
- 1 TBSP dried basil
- 1 tsp crushed red pepper flakes
- 1-2 tsp black pepper (start off with one tsp)
- 1 tsp fennel seeds
- 1/2 cup chopped flat leaf parsley or combination of parsley and cilantro
- (optional) 1/2 cup fresh chopped dill
- 2 TBSP fresh lemon juice
- 1-2 cups vegetable stock (as needed for liquid to cover beans)
- (optional) 5 oz can of V8 juice (substitute 1 cup vegetable stock and 2 TBSP tomato paste for V8 juice)
- (optional for topping when serving) chopped scallions or chopped red onions
- Place chopped eggplant in colander and sprinkle with coarse salt. Let stand for 1 hour then pat dry. (optional step)
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Sauté the eggplant until almost tender. Set aside.
- Heat 1/4 cup olive oil in large pot over medium heat. Add the onion and cook until becoming translucent.
- Add garlic for 1-2 minutes, add carrots, green peppers, and celery and sauté until mostly cooked, but al dente.
- Add the canned tomatoes, spices, parsley and eggplant. Cook uncovered, stirring frequently, for
15-20 minutes.
- Add beans and chick-peas.
- Add vegetable stock and V8 juice (or veg stock and tomato paste substitute) to have enough liquid.
- Add 1 to 2 tsp salt and ½ to 1 tsp pepper to taste.
- Cook for 15-20 minutes.
- Add chopped fresh dill (optional) and lemon juice and cook for another 10 minutes.