Lebanese Vegetarian Stew ~ Warm Spices, Chickpeas & Potatoes

• 2 medium onions, diced
• 1 large bell peppers, chopped. You pick the colors. I like green peppers in this stew
• 3 garlic cloves, minced. I use a mirroplane zester or garlic press to mince it.
• 3 baking potatoes, peeled and chopped.
• 1 16 ounce cans of chickpeas, rinsed and drained
• 1 16 ounce can of white beans, rinsed and drained
• 1 26.46 ounce box of Pomi Strained Tomatoes or a 28 ounce can of tomato puree
• 13 ounces or a generous 1-1/2 cups of canned crushed tomatoes
• 1/4 cup of white wine or a couple of splashes of dry vermouth (optional)
• 1 1/2 cups cups of vegetable broth
• 1 Drizzle of honey or about a teaspoon of sugar to balance the acid in the tomatoes.
• 1 teaspoon of dried oregano. Rub it between your fingers to release the flavor.
• 1/2 teaspoon of dried marjoram (optional)
• 1/2 teaspoon of dried mint
• 1 couple of pinches of ground cinnamon
• 1 splash Olive oil for cooking and drizzling
• 1 dash Sea salt or kosher salt and fresh cracked pepper to taste
• 1 Serving options: Freshly chopped parsley, flaky sea salt, a drizzle fruity olive oil, Greek yogurt

1. In a large dutch oven or an oven safe pot with a lid, saute the onions and bell pepper on medium to medium high heat with some olive oil, salt and pepper. It helps to cover the pot. Add a little water if you don't want to use too much oil to steam-saute them.
2. Once the pepper and onions are soft, add the potatoes, garlic, chickpeas, white beans, tomatoes, vegetable broth, wine/vermouth, sugar, dried herbs, spices, bay leaves and more salt and pepper. Bring to a gentle boil. Immediately turn down the heat, simmer, covered for about 5-7 minutes.
3. Meanwhile, preheat the oven to 350 degrees. After 5 minutes of stove top simmering, place the pot in the oven and cook for an additional 30-40 minutes or until the potatoes are tender. When the stew is finished cooking, remove bay leaves. Adjust the salt and pepper. Also add a pinch more of dried oregano, mint and cinnamon. Serve with any of the suggestions listed in serving options above. Enjoy!

onions, bell peppers, garlic, baking potatoes, chickpeas, white beans, tomatoes, tomatoes, white wine, vegetable broth, drizzle of honey, oregano, marjoram, mint, couple, olive oil, salt, parsley

Taken from food52.com/recipes/27440-lebanese-vegetarian-stew-warm-spices-chickpeas-potatoes (may not work)