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For the sauce:
- 1 large handful fresh Italian parsley, finely chopped (a little stem is fine)
- 3 tablespoons fresh lemon juice
- 1/2 cup vegan mayonnaise (or regular mayonnaise if you're not vegan)
- 1/2 teaspoon kosher salt
For the stew:
- 3 tablespoons extra-virgin olive oil
- 1 medium red onion, thinly sliced into half moons
- 4 garlic cloves, minced
- 2 bell peppers (red, yellow and/or orange), stemmed, seeded , and thinly sliced
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- Kosher salt
- 2 medium zucchini (about 3/4 pound), ends trimmed, cut into bite-sized pieces
- 2 15-ounce cans chickpeas, rinsed and drained
- 1/4 cup water
- 1 tablespoon red wine vinegar
- Cooked couscous, pasta, rice, quinoa or any other grain
- First, make the sauce. Place parsley, lemon juice, vegan mayonnaise and salt in a small bowl and stir well to combine. Reserve the mixture.
- Next, make the stew. Place olive oil in a large, heavy pot (like a Dutch oven) over medium heat. Once it’s warm, add onion, garlic, bell peppers, tomato paste, oregano and a large pinch of salt. Cook, stirring now and then, until vegetables begin to soften, about 5 minutes. Stir in zucchini, chickpeas, water and another large pinch of salt. Turn heat to high, and when that little bit of water begins to boil, turn heat to medium-low, cover the pot, and cook, uncovering it every so often to stir, until zucchini is very soft and mixture is stewy, about 25 minutes. Turn off heat, stir in vinegar and season mixture to taste with salt.
- Serve the stew warm over couscous (or whatever you’re serving it with). Top each serving with a large spoonful of sauce.
Excerpted from Simply Julia: 110 Easy Recipes for Healthy Comfort Food © 2021 by Julia Turshen. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
Calories: 893kcal | Carbohydrates: 125g | Protein: 38g | Sodium: 581mg | Fiber: 23g | Sugar: 21g
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