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Vegetable Stew With Potato And Cheese Pancakes

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Rachael Ray
Related tags
brunch low fat nut free vegetarian breakfast dinner
Nutrition per serving    (USDA % daily values)
CAL
717
FAT
53%
CHOL
44%
SOD
26%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

3 cloves garlic, smashed

1 pound crimini mushrooms (about 16-20), halved

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

1 medium onion, chopped

Salt and freshly ground black pepper

1 can chickpeas (15 ounces), drained

1 1/2 teaspoons ground cumin

1 can diced tomatoes in puree (28 ounces)

2 tablespoons fresh rosemary leaves, finely chopped

Extra virgin olive oil (EVOO) or vegetable oil, for frying

2 pounds all-purpose potatoes, such as Russet variety (about 3 large potatoes), peeled and shredded

1 small onion, grated

3 tablespoons all-purpose flour

8 ounces smoked Gouda cheese (1 1/4 cups), shredded

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