Vegetable Stew With Potato And Cheese Pancakes Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 cloves garlic, smashed

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream

1 medium onion, chopped

1 1/2 teaspoons ground cumin

1 small onion, grated

1 (15-ounce) can chick peas, garbanzo beans, drained

2 tablespoons fresh rosemary leaves, finely chopped

Salt and freshly ground black pepper

Olive or vegetable oil, for frying

1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece

2 pounds all purpose potatoes, such as Russets, about 3 large potatoes, peeled and shredded

1 medium zucchini, quartered lengthwise and cut into 1-inch pieces

1 pound, 16 to 20, crimini mushrooms, halved

3 tablespoons all-purpose flour

1 (28-ounce) can diced tomatoes, in puree

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