Eight-Vegetable Stew

  • Makes4 servings
Eight-Vegetable Stew

You may leave out any of the 8 vegetables in this recipe, just make up for it with something else to keep the total volume the same (and, of course, adjust the name of the dish).


  • 1/4 cup olive oil

  • 2 cups small mushrooms, whole but stems trimmed (about 250 g)

  • 1 1/2 cups baby carrots, (about 250 g)

  • 3 garlic cloves, chopped

  • 1 cup vegetable broth

  • 1 cup pearl onions, peeled (about 125 g)

  • 2 cups water

  • 2 tbsp tomato paste

  • 1/4 cup parsley, chopped

  • 1 tsp salt

  • 1 large red sweet pepper, cut in strips

  • 1 small zucchini, cut into 1/2-in. chunks

  • 2 cups broccoli florets

  • 1 cup cauliflower florets

  • 1 540-mL can chickpeas, drained


  • In a large skillet, heat the olive oil over medium heat, and saute the mushrooms, carrots and garlic for 1 minute. Add the broth and cook over fairly high heat for about 5 minutes - until the liquid has been reduced to about half.

  • Add the onions, water, tomato paste, parsley and salt. Cook, stirring frequently, over high heat until the onions are tender - 5 to 7 minutes. Now toss in the red pepper strips, zucchini, broccoli and cauliflower and cook, stirring, for another 5 to 7 minutes, until all the vegetables are tender but still slightly crisp. Finally, dump in the chickpeas and cook only long enough to heat through.

  • Serve with rice or mashed potatoes, or bake into a veggie pot pie (see below).

  • Veggie Pot Pie: What a concept! After the stew has finished cooking, turn it into an ovenproof baking dish and top with a layer of unbaked biscuits (homemade or refrigerated ones from a can). Bake at 375°F (190°C) for about 20 minutes until the biscuits are browned. Lovely.