Vegetable Stew With Pine Nuts And Raisins Recipe

Recipe By Slurrp

This vegetable stew with pine nuts and raisins is a hearty and flavorful dish that is perfect for a comforting meal. The combination of tender vegetables, crunchy pine nuts, and sweet raisins creates a delicious balance of flavors. The stew is cooked in a rich tomato-based broth, infused with aromatic spices and herbs. Serve this stew with some crusty bread or over a bed of fluffy rice for a satisfying and nutritious meal.

4.2
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Rate
Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
Vegetable Stew With Pine Nuts And Raisins
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ingredients serve

Ingredients for Vegetable Stew With Pine Nuts And Raisins Recipe

  • 0.40 tablespoon Olive Oil
  • 1/5 Onion, Diced
  • 0.60 cloves Cloves Garlic, Minced
  • 0.40 Carrots, Peeled And Diced
  • 0.40 Potatoes, Peeled And Diced
  • 1/5 Bell Pepper, Diced
  • 1/5 Zucchini, Diced
  • 0.80 cup Vegetable Broth
  • 1/5 can Crushed Tomatoes
  • 1/5 teaspoon Cumin
  • 1/5 teaspoon Paprika
  • 1/5 teaspoon Dried Thyme
  • 0.40 Bay Leaves
  • As required Salt And Pepper To Taste
  • 1/20 cup Pine Nuts
  • 1/20 cup Raisins

Directions: Vegetable Stew With Pine Nuts And Raisins Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot over medium heat. Add onions and garlic, and saut茅 until onions are translucent.
  • STEP 2.Add carrots, potatoes, bell peppers, and zucchini to the pot. Stir well to coat the vegetables with the oil.
  • STEP 3.Pour in vegetable broth and crushed tomatoes. Add cumin, paprika, thyme, and bay leaves. Season with salt and pepper to taste.
  • STEP 4.Bring the stew to a boil, then reduce heat to low and simmer for about 30 minutes, or until the vegetables are tender.
  • STEP 5.In a small skillet, toast the pine nuts over medium heat until golden brown. Set aside.
  • STEP 6.Add raisins to the stew and simmer for an additional 5 minutes.
  • STEP 7.Serve the vegetable stew hot, garnished with toasted pine nuts. Enjoy!

Cooking Tips

  • Feel free to customize the vegetables in this stew based on your preferences or what you have on hand.
  • You can add some cooked chickpeas or lentils for extra protein and texture.
  • If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.

Storage and Serving

  • Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the stew on the stovetop over low heat, adding a splash of water or broth if needed to prevent it from drying out.
  • Serve the vegetable stew with some crusty bread or over cooked rice for a complete meal.
Nutrition
value
378
calories per serving
12 g Fat30 g Protein34 g Carbs18 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    30g
  • Carbs
    34g
  • Fiber
    18g

MacroNutrients

  • Carbs
    34g
  • Protein
    30g
  • Fiber
    18g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    124mg
  • Iron
    6mg
  • Vitamin A
    130mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    158mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    146mg
  • Manganese
    3mg
  • Phosphorus
    325mg
  • Selenium
    40mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp