Middle-Eastern Scented Vegetable Stew - Rabbi Sharon Sobel

Ingredients

• 2 medium onions diced into medium-sized pieces
• 1 green zucchini
• 1 yellow zucchini
• 1 medium-size head of broccoli cut into florets and stem cut into 1-inch pieces
• ½ bag kale bag of kale, woody stems removed and torn into pieces about the size of your palm
• 2 large containers grape tomatoes cut each tomato in half
• 10 (approx.) sun-dried tomatoes in oil cut into strips
• snow peas or sugar-snap pea pods cut in half
• 3 carrots cut into strips (quarters about 2½-inches long)
• 1 can chickpeas sodium-free
• 1 large can Muir Glen (or other brand) Organic Fire-Roasted Whole tomatoes
• 1 small can Spicy V-8 juice and then I add that same size can of water
• 2-4 cloves garlic crushed
• olive oil
• splash balsamic vinegar
• 1 tbsp Haweyej marak (recipe can be found in Ottolenghi's cookbook <em>Jerusalem</em>) or can use 1 tsp cumin + 1 tsp coriander + 1 tsp turmeric + 1 tsp cardamom
• 2 tsp ground cinnamon
• ½ dried chili pepper crushed
• ½ ground Ancho chili pepper more or less to taste
• ½ tsp curry powder optional
• 1-2 tbsp dried basil