Colombian Style
Vegetable Stew

9 servings

Be sure to add the cilantro (also called Chinese Parsley), it's a flavor element, not a garnish.

• 2 cups Vegetable Broth
• 2 Tablespoons canola oil
• 4 cloves minced garlic
• 1 1/4 cups coarsely chopped onions
• 2 16 oz. cans low-sodium peeled
     diced tomatoes
• 2 pounds baking potatoes, cut
     into bite-sized chunks
• 6 large carrots, cut by 8mm blade (1/2-inch)
• 6 stalks celery, halved lengthwise
     and cut into 1 1/2-inch pieces
• 16 ounces fresh or defrosted
     frozen corn kernels
• 1 cup white grape juice
• 2 whole bay leaves
• 1 1/2 Tablespoons white wine vinegar
• 1 teaspoon cumin
• 3/4 teaspoon oregano
• 1/2 teaspoon pepper
•    salt, to taste
• 1 16 oz. can drained garbanzo beans
• 2 cups defrosted frozen peas
• 3/4 cup chopped fresh cilantro

Heat oil over medium heat in 6 qt pot, saute garlic and onions 5 minutes. Add tomatoes with liquid, potatoes, carrots, celery, corn, grape juice, bay leaf, vinegar, cumin, oregano, pepper, salt and vegetable broth. Heat to boil, reduce heat to high simmer, and cook, uncovered 50 to 60 minutes or until vegetables are tender. (Add water if needed during cooking.)

Place chickpeas in colander under cold running tap water to remove canning liquid; rub them gently in kitchen towel to remove skins.

Add skinless chickpeas and green peas to stew and simmer 5-10 minutes or until peas are cooked. Remove and discard the Bay Leaves. Serve with 2 Tablespoons cilantro on each serving

Bon appetit!