LibreRecipes

Potato Pancakes with Chunky Vegetable Stew

Rating

1 tablespoon olive oil

1 cup chopped onion

2 garlic cloves, minced

1 1/2 teaspoons grated orange peel

1 teaspoon ground cumin

1/4 teaspoon dried crushed red pepper

12 ounces 1/2-inch cubes zucchini

1 28-ounce can diced tomatoes

1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained

12 Kalamata olives, pitted, chopped

2 pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel

1/3 cup grated onion

2 tablespoons all purpose flour

Nonstick vegetable oil spray

4 teaspoons olive oil

Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
Place 3 pancakes on each of 4 plates. Spoon stew over and serve.