Name: Potato Pancakes with Chunky Vegetable Stew
Yield: Makes 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 2 garlic cloves, minced; 1 1/2 teaspoons grated orange peel; 1 teaspoon ground cumin; 1/4 teaspoon dried crushed red pepper; 12 ounces 1/2-inch cubes zucchini; 1 28-ounce can diced tomatoes; 1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained; 12 Kalamata olives, pitted, chopped; 2 pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel; 1/3 cup grated onion; 2 tablespoons all purpose flour; Nonstick vegetable oil spray; 4 teaspoons olive oil

Recipe information

Yield
Makes 4 servings

Ingredients

Vegetable stew

1 tablespoon olive oil

1 cup chopped onion

2 garlic cloves, minced

1 1/2 teaspoons grated orange peel

1 teaspoon ground cumin

1/4 teaspoon dried crushed red pepper

12 ounces 1/2-inch cubes zucchini

1 28-ounce can diced tomatoes

1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained

12 Kalamata olives, pitted, chopped

Potato pancakes

2 pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel

1/3 cup grated onion

2 tablespoons all purpose flour

Nonstick vegetable oil spray

4 teaspoons olive oil

Preparation

For vegetable stew:
Step 1
Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
For potato pancakes:
Step 2
Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
Step 3
Place 3 pancakes on each of 4 plates. Spoon stew over and serve.

Nutrition Per Serving

Per serving: calories

420; total fat

12 g; saturated fat

1 g; cholesterol

#### Nutritional analysis provided by Bon Appétit

TagsPancake Fritter Stew Soup/Stew Potato Root Vegetable Vegetable Chickpea Bean and Legume Canned Tomato Tomato Zucchini Squash Main Dinner Nut Free Dairy Free Vegan Vegetarian Weeknight Meals Saute Bon Appétit

Recipe information

Ingredients

Vegetable stew

Potato pancakes

Preparation

For vegetable stew:

Step 1

For potato pancakes:

Step 2

Step 3

Nutrition Per Serving

Recipe notes