This is a very easy to cook stew with very easy to find ingredients. You can even make your little twists and add more vegetables or beans you like.
This is the perfect dish for a cold winter day. If you don’t want to have a hearty soup only, which is normally my favourite winter dish, you can have this lovely stew.
It is very easy to cook this dish. The most important thing is to have all pieces of vegetables more or less the same size. If you don’t, then they will not cook evenly. Especially cauliflower may get mushy if you cook it too much.
With the leftovers, I do not recommend to reheat the whole pot. Instead, take only as much as you want to eat and warm that one in a little pot (or in microwave). Enjoy!
Printable PDF-recipe (no photos)
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, mashed
1 can tomato purée (about 350 gr.)
3 carrots, diced or sliced
200 gr. green beans, trimmed and cut in 3 pieces
1 medium zucchini, diced
1 medium cauliflower, about 400 gr., cut in small florets
5 dl (or 2 cups) vegetable broth (or water)
1 can chickpeas (400 gr. can)
2 tsp dried oregano
salt and freshly ground pepper to taste
1. Warm olive oil in a large pot on medium high heat for 15 seconds then add onion. Sauté the onion for about 4-5 minutes, until it gets translucent.
2. Add garlic and continue to sauté for 1 more minute.
3. Add tomato purée and stir a little.
4. Add carrots, green beans and zucchini and stir well.
5. Add cauliflower and stir more.
6. Add vegetable broth, stir and cover the pot.
7. When the stew is boiling, add chickpeas, oregano, salt and pepper and lower the heat to medium to continue cooking, with the lid on. Cook the dish for about 20 more minutes, or until all vegetables are evenly cooked (but not overcooked and got mushy). Enjoy!
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