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Iraqi vegan potato stew

Delicious vegan potato stew recipe with zucchini, cauliflower, chickpeas slow-cooked in turmeric, lemon and vegetable broth. For when you're craving something heartwarming and easy on the stomach <3


Prep time: 20 mins

Cooking time: 20 mins

Servings: 4-5

1 large onion, chopped

2 cloves of garlic, chopped

2 potatoes, diced

1 cup of cauliflower, chopped

1 large zucchini, chopped

1/2 tsp turmeric

1 cube of vegetable stock

1 can of chickpeas

1/2 lemon

Salt and pepper

Vegetable oil

  1. In a large pot heat vegetable oil and cook the onions and garlic for 2-3 minutes until they soften

  2. Mix in the potato and cover the pan; after ~2 minutes add the cauliflower and 1/2 cup of boiling water. Cover and cook on medium heat for another 2-3 minutes

  3. Add in the zucchini and keep covered; once the vegetables start to soften uncover and add the turmeric and vegetable stock cube

  4. Mix all ingredients well and add more water if required; squeeze in the lemon and finally season with salt and pepper to taste

  5. Serve with a side of warm couscous or vermicelli burghul and enjoy!

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