Friday, July 11, 2014

Greek Stew

Yum

A meatless stew inspired by Greek flavors.


Greek Stew:  A meatless stew inspired by Greek flavors.



I'm not Greek.  I had my first Greek/Mediterranean food after college and I instantly loved it.  I associate many things with Greek food such as lamb, chickpeas, eggplant, pita, hummus, feta, and certain herbs & spices.  This stew is not authentically Greek but I was inspired by Greek and Mediterranean flavors while making it.  I didn't know what to call this stew with out making a long name listing all the ingredients so I just simplified it by calling it Greek Stew.

Greek Stew:  A meatless stew inspired by Greek flavors.

No matter what this dish is called it is delicious.  It contains plenty of vegetables, chickpeas, and rice which give it lots of nutrients, fiber, and protein.  It's a meatless meal that is high in flavor yet low in calories and it fills you up without weighing you down.  And, it makes a huge pot of stew that will feed many or just one all week long.

Greek Stew:  A meatless stew inspired by Greek flavors.


Greek Stew


Ingredients:

1 medium eggplant, chopped
1 medium zucchini, chopped
2 cloves garlic, minced
salt & pepper
thyme, oregano, and rosemary
olive oil

1 tbsp olive oil
1 onion, chopped
1 cup sliced mushrooms (I used crimini)
4 mini sweet peppers, sliced (optional--I had them so I used them and they add pretty color)
salt & pepper
1 cup chicken or vegetable broth
1 14.5 oz can diced tomatoes, drained
4 cups cooked cargo or brown rice (1 cup dry, cooked)
2 cups cooked chickpeas

Greek Stew:  A meatless stew inspired by Greek flavors.

Toss the chopped eggplant and zucchini (you can either peel them or not) with the garlic, herbs, salt and pepper, and olive oil.  Use enough olive oil and herbs to coat the veggies well. Maybe about 1/2 tsp-1 tsp of each (salt and pepper is to taste).

Spread the herbed vegetables on a sheet pan and roast at 425 F for about 20 minutes until nicely browned and very fragrant.  Set aside.

Meanwhile, heat olive oil, in a large stock pot, over medium heat.  Saute the onions, mushrooms, and peppers, with salt and pepper to taste, until soft.

To this add the roasted eggplant mixture, broth, tomatoes, rice, and chickpeas (with a little more salt and pepper).  Mix well and cook on low, covered, for at least 1 hour.

I made this on the weekend so I had plenty of time to let it sit and stew.  You could also put it all in a slow cooker and let it cook all day, or turn up the heat and it would cook in less time...just keep an eye on it so it doesn't burn.

Serve hot with any sides of your choice.  I had it with pita chips and tzatziki.  Makes 6 servings.

Enjoy.

Greek Stew:  A meatless stew inspired by Greek flavors.



Linked to:  Pretty Pintastic, Best of the Weekend, Show Stopper, Saturday Night Fever, See Ya in the gumbo, Much Ado, Merry Monday, Two Cup, Teach Me, Lou Lou Girls, Whimsy Wednesday, Wednesday Roundup, Cook Craft Share, Full Plate, Eat Create Party, Freedom Friday, Plant Based Potluck


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14 comments:

  1. This recipe looks very tasty. Pinned!

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  2. Thanks Kathi and thanks for the pin.

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  3. Joy this sounds so good and I love meatless meals. Pinned and will give this a try with a few changes for my family. Thanks for sharing this on Merry Monday.

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  4. We will just love y our Greek Stew, I love the Greek flavors. Thanks so much for sharing with Full Plate Thursday and have a really fun day!
    Miz Helen

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  5. We love Greek food. And I'm always looking for meatless meals. Thanks!

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  6. Kim Daniels LewisJuly 21, 2014 at 5:22 AM

    I haven't eaten a lot of Greek food, but this looks amazing! Pinned. Hugs! Lou Lou Girls

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  7. Thanks Erlene. I hope your family likes it as much as I did.

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  8. Thanks Michelle. I love the ease and inexpensiveness of meatless meals...and they do make me feel like I'm being healthy.

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  9. Jessica David, CHCJuly 24, 2014 at 8:06 PM

    Love the variety of veggies in this dish! Pinned. =)

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  10. What a delightful dish! It takes me back to my time spent eating my way through Istanbul! Thank you so much for sharing your healthy and delicious Greek Stew at the Plant-Based Potluck Party Blog Hop! I'm pinning and tweeting this!

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  11. Thanks Jessica...and it goes very well with tzatziki.

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  12. Thanks Deborah for both the pin and tweet I appreciate it. I'm so jealous you've been to Turkey. I would love to eat my way through just about anywhere. I've only been to Mexico and Canada and only on brief trips so I didn't get to sample much of the cuisines.

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