Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cube 16 ounces of tempeh into 1-inch pieces and thinly slice 2 large onions. Peel and cut 3 large carrots into thick rounds, and core and chop 1 medium red bell pepper into 1-inch pieces.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then add the sliced 2 large onions and cook until softened, about 8 minutes.

3. 3

   Add the 16 ounces of cubed tempeh to the pot and cook, stirring occasionally, until lightly browned on all sides, about 7 minutes.

4. 4

   Stir in the 3 large carrots, 1 medium red bell pepper, and 4 cloves of minced garlic, cooking for another 5 minutes until the vegetables begin to soften slightly.

5. 5

   Add 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, and 0.5 teaspoon of sweet paprika to the pot, stirring well to coat the ingredients for 1 minute until fragrant.

6. 6

   Pour in 14.5 ounces of undrained diced tomatoes and 3 cups of vegetable broth, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes until the vegetables are tender.

7. 7

   Stir in 15 ounces of rinsed and drained chickpeas along with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, cooking for an additional 5 minutes to heat through.

8. 8

   Garnish the Tempeh Oshi Sabzavot with 0.25 cup of fresh chopped dill before serving.