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Vegetable Stew

  • Cooking Time

  • Prep time

  • Serves

  • 1 Tbsp. vegetable oil
  • 1 medium onion, finely chopped
  • 1 tsp. firmly packed brown sugar
  • 3 cloves garlic, finely chopped
  • 1 Tbsp. paprika
  • 3 carrots, sliced
  • 2 medium tomatoes, chopped
  • 2 medium zucchini, sliced
  • 2 medium all-purpose potatoes, peeled and cubed
  • 1 tub Knorr® Homestyle Stock - Beef
  • 3 cups water
  • 1 can (10.5 oz.) chick peas or garbanzos, rinsed and drained
  • 2 Tbsp. plain yogurt
  • 2 Tbsp. chopped fresh mint leaves
  • 1 package Knorr® Rice Sides™ - Rice Medley, prepared according to package directions
  • 1 Heat oil in deep large skillet or saucepot over medium heat and cook onion, stirring occasionally, until tender, about 4 minutes. Stir in brown sugar and cook, stirring occasionally, until onions are golden brown, about 5 minutes. Stir in garlic and paprika and cook 30 seconds. Stir in carrots, tomatoes, zucchini, potatoes, Knorr® Homestyle Stock - Beef and water. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 20 minutes. Stir in chick peas; heat through. Stir in hot Knorr® Rice Sides™ - Rice Medley and garnish with yogurt and mint.