Vegetable Stew with Potato and Cheese Pancakes

Ingredients

• 15 ounce chick peas drained canned
• 28 ounce canned tomatoes diced canned
• 3 tablespoons flour all-purpose
• 2 tablespoons rosemary leaves fresh finely chopped
• 3 cloves garlic smashed
• 1.3 cups gouda cheese smoked shredded
• 1.5 teaspoons ground cumin 
• 2 tablespoons olive oil extra-virgin
• 1 small onion grated
• 1 medium onion chopped
• 2 pounds all purpose potatoes shredded such as russets, 3 large potatoes, peeled and
• 4 servings salt and pepper black freshly ground
• 4 servings vegetable oil for frying
• 1 medium zucchini quartered cut into 1-inch pieces
• 1 pound to 20 halved

Equipment

• frying pan
• ladle
• pot

Directions

1. In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes.
2. Add zucchini and onion to the pot and season vegetables with salt and pepper.
3. Saute another 5 minutes.
4. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.
5. Heat a nonstick skillet over medium high heat.
6. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom.
7. Combine potatoes with onions and flour.
8. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side.
9. Remove cooked cakes and repeat process.
10. Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew.