Turkish Vegetable Stew with Baharat
by RoryThis hearty vegetable stew features the Middle Eastern flavors of our Baharat Spice Blend. It's a great autumn/winter dish.
Turkish Vegetable Stew with Baharat
Rated 5.0 stars by 1 users
Category
Soups & Stews
Ingredients
2 Tbsp. Butter (or Extra Virgin Olive Oil)
½ Large Yellow or White Onion (Diced)
2 Cloves Garlic (Thinly Sliced)
-
Kosher Salt
1 Tbsp. Tomato Paste
-
2 Tbsp. Baharat Spice Blend
-
½ tsp. Cayenne, Powder
15 oz. Can Crushed Tomatoes
1 lb. Yukon Gold Potatoes (Scrubbed and Cut Into ½” Chunks)
15 oz. Can Chickpeas (Drained)
2 C. Water or Vegetable Broth
Fresh Cilantro (for Garnish)
Directions
Melt the butter (or heat the olive oil) in a medium heavy pan or Dutch oven over medium-high heat. Add the diced onion and a dash of kosher salt and saute, stirring often, until mixture begins to soften, about 3 – 4 minutes. Add the garlic and continue to saute for an additional minute. Add the tomato paste; stir to combine the ingredients and cook until entire mixture starts to brown, about 2 more minutes.
Add the baharat spice blend and cayenne powder to the tomato-onion mixture; stir to combine and cook for just a moment before adding the crushed tomatoes, potatoes, and 1 tsp of kosher salt. Add 2 cups water or vegetable broth, stir mixture together, and bring to a near-boil. Cover pan and reduce heat to a simmer. Cook until potato chunks are tender, 10 – 15 minutes.
Add the chickpeas and simmer for another 10 minutes until heated through. Taste and adjust seasoning, if necessary. Ladle into individual bowls, garnish with fresh cilantro, and serve immediately.