Spanish vegetable hotpot

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
1 large Spanish onion
3 \N Cloves garlic; crushed
450 grams Potatoes; peeled and cut into
\N \N ; chunks
2 teaspoons Paprika
1 teaspoon Cumin
1 teaspoon Turmeric
150 grams Green beans; trimmed and halved
1 \N 440 g can chick peas; drained and rinsed
1 \N 440 g can chopped tomatoes
1 large Pear; peeled and sliced
150 millilitres Vegetable stock
\N \N Salt and freshly ground black pepper

1. In a large pan, heat the oil then add the onion and garlic and fry slowly until the onion turns golden brown.

2. Add the potatoes and spices and continue cooking for 1 minute.

3. Stir in the remaining ingredients, season to taste, cover and leave to for 30-35 minutes, stirring the potatoes are cooked.

4. Serve immediately.

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