Ingredients with Measurements:
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 1 large eggplant, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 large tomatoes, chopped
- 1 cup green beans, trimmed and chopped
- 1 cup chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup red wine
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the olive oil in a large Dutch oven over medium heat.
3. Add the onions and garlic and sauté until the onions are translucent.
4. Add the carrots, potatoes, eggplant, bell peppers, tomatoes, green beans, and chickpeas to the pot.
5. Add the vegetable broth, red wine, and tomato paste to the pot and stir to combine.
6. Add the thyme, basil, oregano, salt, and pepper to the pot and stir to combine.
7. Cover the pot with a lid and transfer to the oven.
8. Bake for 1 hour or until the vegetables are tender.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 43g
Protein: 8g
Substitutions for ingredients:
- You can use any vegetables you have on hand in this recipe.
- You can substitute vegetable broth with chicken broth or water.
Variations:
- You can add tofu or tempeh for extra protein.
- You can add mushrooms for extra flavor.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- You can make this recipe ahead of time and reheat it before serving.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Vegetarian Chanakhi in a large serving dish with a sprinkle of fresh herbs on top.
Garnishes:
- Garnish with fresh parsley or cilantro.
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the vegetables are not tender after 1 hour, bake for an additional 15-20 minutes.
Food safety advice:
- Make sure to wash all vegetables before using them in the recipe.
Food history:
- Chanakhi is a traditional Georgian stew made with lamb or beef and vegetables.
Flavor profiles:
- This Vegetarian Chanakhi is savory, hearty, and full of flavor.
Serving suggestions:
- Serve the Vegetarian Chanakhi as a main course for lunch or dinner.
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Region: Georgian