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