Spicy Vegetable Stew

Now that summer is coming to an end and we’re witnessing some wild thunderstorms it is time to change tack to more heartwarming invernal concoctions. This stew balances the bite of chili and ras il-hanout with the sweetness of sweet potato. I served it with rice but spelt could be a nice alternative.

Serves 2-3

Ingredients:

1 Onion chopped

1 large clove Garlic chopped

2 Green Peppers sliced

1 Sweet Potato cubed

2 Zucchini cubed

250g Peas

2 bird’s eye Chilies

2 Tomatoes chopped

1tbsp Tomato Purée (Kunserva)

2 Bayleaves

1 tsp Ras il-Hanout

1 tsp Coriander powder

1 cup Water

Salt

Method:

Sweat the onion with a 1/4 tsp salt till it starts to soften. The salt helps draw out the moisture and cooks it faster. Add green peppers and stir for a few more minutes. Add garlic, chili, coriander powder and ras il-hanout. Add tomato puree and stir for another minute. Add tomatoes sweet potato and zucchini. Add a cup of water and lower the heat to a simmer. Add peas and bay leaves. Cover and simmer for half an hour. Meanwhile prepare rice or spelt

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