Red Vegetable Stew With Yogurt And Za’Atar

• 4 None raw beets, leaves removed
• 2 None medium red onions, cut into large chunks
• 2 tbsp olive oil
• 12.5 oz small potatoes, peeled, halved if large
• 1 tsp salt
• 1 2/3 cups vegetable stock or water
• 2 None sweet potatoes, peeled, cut into small cubes
• 1 None red pepper, deseeded, cut into chunks
• 1 (13.5 oz) can chickpeas, drained, rinsed
• 2 tbsp lemon juice
• 1 cup plain yogurt
• 2 tsp za'atar

1. Place beets in a large saucepan and cover generously with cold water. Bring to a boil. Reduce heat and simmer, partially covered, for 25-30 mins. Drain. Let cool then peel and cut into wedges.
2. Meanwhile, combine onions and olive oil in a saucepan. Cook gently over low heat for 10 mins, until just starting to soften. Transfer to a plate.
3. Place potatoes in a medium saucepan with 1/2 tsp salt and stock. Bring to a simmer then lower heat and cook, partially covered, for 15 mins, or until about half-tender. Add sweet potatoes and cook for 5 mins.
4. Add beets, onions, pepper and chickpeas to potatoes. Bring to a gentle simmer. Cook very gently, covered, for 12-15 mins, until everything is tender. Add lemon juice and sprinkle with remaining 1/2 tsp salt.
5. Drizzle stew with yogurt and sprinkle with za'atar to serve.

beets, red onions, olive oil, potatoes, salt, vegetable stock, sweet potatoes, red pepper, chickpeas, lemon juice, plain yogurt

Taken from recipes-plus.com/api/v2.0/recipes/37819 (may not work)