Mediterranean Stew


4 TBS extra-virgin olive oil
1 medium onion
½ tsp salt
black pepper or red pepper flakes to taste
½ tsp turmeric
1 small can of tomato paste
6 ounces vegetable stock (or low sodium chicken stock)
2 green zucchinis
2 yellow zucchinis or summer squash
1 cup carrots
3 new (red) potatoes
1 green bell pepper
1 small jar (6 ½ ounces) marinated artichoke hearts, drained
1 can of garbanzo beans


Sauté oil, onions, salt, pepper, and turmeric for two to three minutes.  Add tomato paste and stock and sauté for three minutes.  Coarsely chop all vegetable and artichoke hearts and add to sautéed mixture.  Add enough water to barely cover the stew.  Bring the mixture to a boil, then reduce heat and simmer until vegetables are soft but still firm.  Add beans and heat through.  Serve with brown rice.

Try this healthier version of a winter favorite.
(copied from