Vegetable Stew:

1 tbsp olive oil

1/2 large onion, chopped

2 garlic cloves, minced

grated peel of one orange

1 tsp ground cumin

1/4 tsp dried crushed red pepper

1 large zucchini cut into 1/2 inch cubes

1 28-oz can diced tomatoes

1 15 1/2 oz. can of garbanzo beans

12 Kalamata olives, pitted and chopped

Sea salt and black pepper to taste

Corn Potato Cakes:

1 1/2 pounds russet potatoes

Corn kernels cut from 2 ears of corn

1/2 large onion, grated

1 tsp ground cumin

3 tbsp flour

3 tbsp unsalted butter

sea salt and pepper to taste

For the stew, heat the oil in a heavy large saucepan over med-high heat. Add onion and saute until tender. Add in garlic, orange peel, cumin and red pepper. Saute for 1 minute. Add in the tomatoes with juices and the zucchini; bring to boil. Reduce heat and simmer until zucchini is tender, about 10 minutes. Add in the garbanzo beans and olives and simmer for 5 minutes.

For the Corn Potato Cakes, peel the potatoes, and coarsely grate them. Squeeze out any excess liquid in a towel. Toss together the potato, corn kernels, cumin, flour, salt and pepper. In a non-stick skillet, melt the butter until it begins to brown. Shape the cakes into patties about 4 inches in diameter. Cook until both sides are golden and crisp, flipping once, about 5 minutes per side. Continue cooking pancakes until all the batter is used up. Keep pancakes warm in the oven. When ready serve topped with the vegetable stew.