Red Vegetable Stew With Yogurt And Za’Atar - cooking recipe

Ingredients

4 None raw beets, leaves removed
2 None medium red onions, cut into large chunks
2 tbsp olive oil
12.5 oz small potatoes, peeled, halved if large
1 tsp salt
1 2/3 cups vegetable stock or water
2 None sweet potatoes, peeled, cut into small cubes
1 None red pepper, deseeded, cut into chunks
1 (13.5 oz) can chickpeas, drained, rinsed
2 tbsp lemon juice
1 cup plain yogurt
2 tsp za'atar

Preparation

Place beets in a large saucepan and cover generously with cold water. Bring to a boil. Reduce heat and simmer, partially covered, for 25-30 mins. Drain. Let cool then peel and cut into wedges.
Meanwhile, combine onions and olive oil in a saucepan. Cook gently over low heat for 10 mins, until just starting to soften. Transfer to a plate.
Place potatoes in a medium saucepan with 1/2 tsp salt and stock. Bring to a simmer then lower heat and cook, partially covered, for 15 mins, or until about half-tender. Add sweet potatoes and cook for 5 mins.
Add beets, onions, pepper and chickpeas to potatoes. Bring to a gentle simmer. Cook very gently, covered, for 12-15 mins, until everything is tender. Add lemon juice and sprinkle with remaining 1/2 tsp salt.
Drizzle stew with yogurt and sprinkle with za'atar to serve.