Greek style veggie & bean stew
Ragout and stew
This Greek style vegetable stew is an example of just how satisfying and hearty a vegetarian supper can be. Served with rice, it forms a complete protein. <br />If you don't like chickpeas, replace them with white beans/cannellini beans or use a combo of both chickpeas and white beans. Make it your own recipe. <br />Like my Lebanese grandmother taught me, I often add just a wee pinch of cinnamon and allspice to my Greek and Arabic dishes. Have you ever wondered what makes meals from both these cuisines taste so good? Chances are there are tiny pinches of subtle spices in each dish. You can leave these spices out with good results. But they really do add a soft background flavor that makes this stew a little more special. Plus, your kitchen will smell divine as it's cooking. <br /> <br />Garbanzo Bean Flour mixed with cold water and stirred in at the end of cooking is a wonderful thickener for vegetable stews. They often need creamy texture and more body. This secret ingredient and technique remedies that problem. Watery vegetarian stews will be a thing of the past if you use this technique. I find it online or in the regular supermarket. <br />
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