Mexican Style Vegetarian Stew (Estofado Vegetariano)

This vegetarian stew recipe and its many variants is popular in Mexico and this dish has an asian touch to it, as its ingredients list includes many spices used in certain curries.

| Yield: 4 servings | Preparation: | Cooking time: | Total time: | | by:

Recipe for Estofado Vegetariano


* 1 cup chickpeas, soaked overnight then cooked
* 1/2 stick unsalted butter
* 1 cup chopped chayote
* 1 cup chopped carrot
* 1/3 cup chopped celery
* 1/2 cup chopped zucchini
* 1/2 cup chopped Swiss chard
* 1 cup fresh cilantro leaves, washed
* 1/2 cup tomatillos, chopped
* 2 large red tomatoes
* 1 and 1/2 cups water
* 1 tablespoon salt
* 1 teaspoon turmeric
* 1/2 teaspoon asafoetida (Optional asian spice)
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground pepper
* 1/3 tablespoon Dijon mustard


1) Wash all vegetables, and chop as per ingredients list. We begin this recipe with the tomato sauce; coarsely chop the tomatoes and tomatillos as finely as possible then mix with the cilantro in a bowl.

2) After, melt the butter in a skillet; put all spices in and fry them a bit. When the spices are fragrant, mix in the vegetables and tomatoes with cilantro. Lastly, add the chickpeas and cook about 30 minutes, stirring occasionally.

Serve, this mexican vegetarian stew with white rice...

mexican recipes