Ingredients
Vegetables
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2 cups carrots, sliced
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2 cups sweet potatoes, cubed
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1 zucchini, sliced
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 cup cauliflower florets
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1 cup canned chickpeas, drained
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1 small onion, diced
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3 cloves garlic, minced
Flavor Base
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2 tbsp olive oil
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1 tsp ground cumin
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1 tsp ground turmeric
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1 tsp paprika
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½ tsp cinnamon
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½ tsp ground ginger
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Salt and black pepper to taste
Liquid & Sweet Elements
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1 ½ cups vegetable broth
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½ cup diced tomatoes
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½ cup dried apricots, chopped
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2 tbsp golden raisins
Garnish
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Fresh cilantro or parsley
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Toasted almonds or pine nuts
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Lemon wedges
Instructions
1. Heat the Platinum 12 QT
Place the Platinum 12 QT pot on low to medium heat. Add olive oil and sauté the onions for about 3–4 minutes until fragrant.
2. Build the Flavor Base
Add garlic, cumin, turmeric, paprika, cinnamon, and ginger. Stir for 30–60 seconds to release the spices' aromas.
3. Add Vegetables
Add carrots, sweet potatoes, cauliflower, and bell peppers. Stir to coat the vegetables in the spices.
4. Add Liquids
Pour in the vegetable broth and diced tomatoes. Stir gently and bring to a light simmer.
5. Slow Simmer
Add chickpeas, zucchini, dried apricots, and raisins. Cover with the lid and cook on low heat for 25–30 minutes, allowing the vegetables to become tender and the flavors to blend.
The Platinum 12 QT pot helps trap steam, allowing the vegetables to cook evenly with minimal water while preserving nutrients.
6. Finish the Dish
Taste and adjust seasoning with salt and pepper. Sprinkle with toasted almonds and fresh herbs.
