Greek Vegetable and Bean Stew
Serves: 4
Time: 1 hr 10 min
Difficulty: Easy
Method
1. In a dutch oven or an oven safe pot with a lid, saute the onions and peppers on medium to medium high heat with some olive oil, salt and pepper you can add a little water if you don't want to use too much oil to steam-saute them
2. Once the peppers and onions are soft, add the potatoes, garlic, chickpeas, tomatoes, water, honey, spices, seasonings, bay leaves and more salt and pepper. Turn up the heat and bring to a boil. Immediately turn down the heat, simmer, covered for about 10 minutes
3. Meanwhile, preheat the oven to 350 degrees. After 10 minutes of stove top simmering, place the pot in the oven and cook for an additional 20 minutes.
4. When the stew is finished cooking, remove bay leaves. Stir in the garbanzo bean flour and water mixture.
Adjust the seasonings and enjoy!
Can be served with chopped parsley, fresh mint, flaky sea salt, a drizzle of good fruity olive oil, steamed rice, crusty bread, fine bulgur wheat or quinoa