Vegetable Stew With Pine Nuts And Raisins Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions and garlic, and saut茅 until onions are translucent.
• STEP 2.Add carrots, potatoes, bell peppers, and zucchini to the pot. Stir well to coat the vegetables with the oil.
• STEP 3.Pour in vegetable broth and crushed tomatoes. Add cumin, paprika, thyme, and bay leaves. Season with salt and pepper to taste.
• STEP 4.Bring the stew to a boil, then reduce heat to low and simmer for about 30 minutes, or until the vegetables are tender.
• STEP 5.In a small skillet, toast the pine nuts over medium heat until golden brown. Set aside.
• STEP 6.Add raisins to the stew and simmer for an additional 5 minutes.
• STEP 7.Serve the vegetable stew hot, garnished with toasted pine nuts. Enjoy!

Cooking Tips

• Feel free to customize the vegetables in this stew based on your preferences or what you have on hand.
• You can add some cooked chickpeas or lentils for extra protein and texture.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.

Storage and Serving

• Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop over low heat, adding a splash of water or broth if needed to prevent it from drying out.
• Serve the vegetable stew with some crusty bread or over cooked rice for a complete meal.