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Potato, Tomato, and Olive Stew

This vegetarian Passover entree includes hearty Mediterranean and Springtime ingredients like tomatoes, olives, potatoes, and artichoke hearts. And the entire dish can be made in one single pot—a critical quality for one of the kitchen's busiest nights of the year. (The chickpeas are optional, depending on your Passover dietary habits.)
Servings 4 - 6
Author Robin Donovan

Ingredients

  • 2 tablespoons oil
  • 1 large onion chopped
  • 4 cloves garlic lightly crushed
  • 1½ pounds small red potatoes halved or quartered
  • ½ pound carrots sliced ½-inch thick
  • 2 15-ounce cans diced tomatoes, including juice
  • 1 cup red wine
  • 1 cup raisins
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme
  • 1 15-ounce can chickpeas (garbanzo beans), drained (optional)
  • 8 ounces frozen or canned artichoke hearts thawed or drained and cut in half
  • ¾ cup pitted green olives
  • 2 tablespoons capers
  • freshly grated Parmesan cheese for optional non-vegan garnish

Instructions

  • In a large stockpot, heat the oil over medium-high heat. When oil is hot but not smoking, add onions and stir until onions are soft and translucent, 5 to 7 minutes.
  • Add garlic, potatoes, and carrots and stir for an additional 2 to 3 minutes.
  • Add diced tomatoes and juice, wine, raisins, salt, pepper, rosemary, and thyme. Bring liquid to a boil, then lower heat and simmer, covered, until potatoes and carrots begin to soften (10 to 15 minutes).
  • Add chickpeas, artichoke hearts, olives, and capers, and continue to simmer for another 10 minutes, until potatoes and carrots are soft.
  • Taste, and add additional salt and pepper if needed.
  • Serve with freshly grated Parmesan (optional).