Kalamata olives lend a mildly salty flavor to this hearty tomato- and potato-based stew. Serve it with warmed pita bread.
2 cloves garlic, minced
1/3 cup olive oil
2 cups vegetable or faux-chicken broth
1 6-oz. can chopped tomatoes, including liquid
6 medium white potatoes, peeled and cubed
3/4 cup whole, pitted kalamata olives
1 Tbsp. fresh or 1 tsp. dried oregano
Salt and freshly ground black pepper, to taste
• In a medium pot, sauté the garlic in the oil over medium heat.
• Add the broth, tomatoes and liquid, potatoes, olives, and oregano and stir.
• Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
• Season with the salt and pepper and continue cooking, uncovered, until the potatoes start to break apart and stew is somewhat creamy but still chunky mixture.
• Serve hot.
Makes 4 servings