Potato Pancakes with Chunky Vegetable Stew

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 1/2 teaspoons grated orange peel
• 1 teaspoon ground cumin
• 1/4 teaspoon dried crushed red pepper
• 12 ounces 1/2-inch cubes zucchini
• 1 28-ounce can diced tomatoes
• 1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
• 12 Kalamata olives, pitted, chopped
• 2 pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel
• 1/3 cup grated onion
• 2 tablespoons all purpose flour
• Nonstick vegetable oil spray
• 4 teaspoons olive oil

1. Heat oil in heavy large saucepan over medium-high heat.
2. Add onion; saute until tender, about 5 minutes.
3. Add next 4 ingredients; stir 1 minute.
4. Add zucchini and tomatoes with juices; bring to boil.
5. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes.
6. Add garbanzos and olives; simmer 3 minutes.
7. Preheat oven to 300F.
8. Mix first 3 ingredients in bowl.
9. Season with salt and pepper.
10. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil.
11. Heat over medium-high heat.
12. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round.
13. Cook until pancakes are brown, about 5 minutes per side.
14. Transfer to baking sheet; keep warm in oven.
15. Place 3 pancakes on each of 4 plates.
16. Spoon stew over and serve.

olive oil, onion, garlic, ground cumin, red pepper, zucchini, tomatoes, garbanzo beans, olives, russet potatoes, onion, flour, vegetable oil spray, olive oil

Taken from www.epicurious.com/recipes/food/views/potato-pancakes-with-chunky-vegetable-stew-107642 (may not work)