Things You'll Need:
- 1 can crushed tomatoes
- 2 cups vegetable broth
- 1 sliced leek
- 3 cloves minced garlic
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 can garbanzo beans, drained and rinsed
- 1 tablespoon ground cumin
- 1 tablespoon chopped fresh rosemary
- Salt and pepper
- Extra virgin olive oil
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Step 1
In a large stock pot, sautee the leeks in 2 tablespoons of olive oil with a pinch of salt. When the leeks begin to soften, add the minced garlic, taking care that the garlic doesn't burn.
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Step 2
After 1 minute, add the squash and zucchini, allowing them to caramelize at the bottom of the pan.
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Step 3
Push the vegetables to the side to create a hot spot in the center of the pan and add the ground cumin and chopped rosemary. Allow them to cook for 30 seconds or so, and then stir to mix with the vegetables.
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Step 4
Add the crushed tomatoes and bring the mixture to a boil.
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Step 5
After 5 minutes, add the broth. Return to a boil, and then turn down the heat to a simmer. Cover partially and allow the mixture to cook and reduce by about one-fourth.
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Step 6
5 minutes before you are ready to serve the stew, add the garbanzo beans, allowing them time to soften and heat through.
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Step 7
Taste the stew and adjust seasonings accordingly.
