Traditional Vegetable Stew for Couscous You Have To Try

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Traditional Vegetable Stew for Couscous

"This is one in every of our own family staples. It's very short to prepare. Once all the ingredients are in the pot, all you do is await it to be cooked. Serve it over a mound of immediately entire-meal couscous. This dish is quite bendy so experience loose to play around with the vegetable aggregate. Try this with fennel, turnip, lima beans, oyster mushrooms, etc."

Ingredients :

2 tablespoons olive oil
1 onion, sliced
half red bell pepper, sliced
1 leek, reduce into thick wedges
6 carrots, cut into thick wedges
4 potatoes, halved
1 (1/2 pound) sugar pumpkin - peeled, seeded, and cut into thick wedges
2 zucchinis, cut into thick wedges
1 Jerusalem artichoke, sliced (elective)
four cups water
10 saffron threads
1/2 cup red lentils
half of cup cooked chickpeas
half of cup frozen large beans
half cup frozen peas
2 teaspoons salt
1 pinch floor black pepper, or to taste

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H20M

Heat the oil in a large pot over medium warmth. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and Jerusalem artichoke to the pot; cover the skillet and cook dinner any other 10 minutes.
Stir the water, saffron, and lentils into the vegetable mixture; carry to a boil. Reduce heat to medium low, return cover to the pot, and allow the aggregate to simmer till the veggies are gentle, approximately 30 minutes.
Add the chickpeas, wide beans, and peas to the stew. Season with the salt and pepper. Cover once more and retain cooking until the lentils are tender, approximately 15 mins.

Notes :

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