Delavan Seventh-day Adventist Church
120 S 6th St
Delavan, WI, 53115-1825
A Welcoming Community of Faith


Home > Recipes > Main Dishes >
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Persian Vegetable Stew
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2 Tbs olive oil
2 medium finely chopped yellow onions
3 chopped garlic cloves
1 tsp ground turmeric
1 1/2 cups cooked garbanzo beans (chick peas) or 1 can (15 oz), drained and rinsed
1 1/2 cups cooked cannellini beans (white kidney beans) or 1 can (15 oz), drained and rinsed
3 cups vegetable broth
8 oz washed chopped fresh spinach leaves or 1 package (8 oz) frozen chopped spinach, thawed and drained
1/4 cup chopped cilantro, without stems
2 Tbs chopped fresh dill or 2 tsp dried 
Salt and pepper to taste
   In 3-quart saucepan, heat oil over medium heat. Add onions and sauté until softened and just beginning to brown, about 5 minutes, stirring occasionally,  Add garlic and cook 1 minute; do not brown garlic.  Add turmeric and beans.  Stir well to combine.  

    Add spinach and bring to boil.  Reduce heat to low and simmer about 3 minutes. Stir in fresh herbs and season with salt and pepper. Serve hot.  Makes six (1-cup) servings

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