Uzbekistani Vegetable Stew
Explore the flavors of Uzbekistan with our Vegetable Stew, packed with carrots, eggplant, and Sifra potatoes. Perfect for vegetarians and meat-eaters alike! 🌶️🥔🧂✨
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Cooking tools:
- Skillet
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Wooden spoon
- Peeler
- Colander
- Stove
- Can opener
- Paring knife
- Mixing bowl
- Spatula
- Serving bowl
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, sliced
- 3 cloves of garlic, sliced
- 1-15 oz. can of chickpeas, drained
- ½ teaspoon cumin seeds
- ½ teaspoon ground coriander
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 carrots, peeled and sliced
- 1 small eggplant, peeled, halved, and sliced
- 4 Roma tomatoes, sliced
- 2 green bell peppers, sliced
- 1 garnet sweetpotato, halved and sliced
- 3 Sifra potatoes, halved and sliced
- ½ small green cabbage, roughly chopped
- 1 cup tap water
- Fresh parsley or cilantro for garnish
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