Creamy Vegetable Stew with Smoky Roasted Potatoes
Serves 4
Ingredients
- 600 g small organic potatoes I like red potatoes but you can use whichever you like, roughly chopped
- 1 medium red onion sliced
- 4 cloves of garlic minced
- 1 yellow zucchini sliced
- 1 green zucchini sliced
- 1 carrot peeled and thinly sliced
- 2-3 small pickled jalapenos stems removed and sliced
- 400 ml sieved tomatoes
- 400 ml water
- 1 can 400g chickpeas, washed and drained (I don't like the skin so I peel them too)
- 2 tsp. sweet smoked paprika
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried marjoram
- 1 tsp. vegetable broth powder
- 250 g vegan yogurt
- Salt and pepper to taste
- 1 1/2 tbsp. olive oil
- optional: 1 tbsp. dried mint leaves lemon juice, parsley
Directions
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Preheat your oven to 200°C and prepare a baking sheet with parchment paper
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Add chopped potatoes to a medium sized bowl and add 1 tbsp. olive oil and 1 tsp. smoked paprika. Mix well
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Spread potatoes on the baking sheet and bake in the oven for ca. 30-35 minutes or until crispy
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Meanwhile heat 1/2 tbsp. olive oil and a splash of water in a pot over medium heat. Add onion and cook for about 2 minutes or until translucent
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Add carrot slices and garlic and cook for another 2 minutes (always add a bit of water if the bottom of the pot looks dry)
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Add yellow and green zucchini slices, jalapenos, 1 tsp. smoked paprika, dried basil, dried oregano, dried marjoram and vegetable broth powder (+optional: dried mint leaves)
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Give it a good stir and cook for another 2 minutes
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Then pour in sieved tomatoes and water. Stir well
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Cover pot with a lid, reduce heat to medium-low and cook for about 20 minutes, adding in the chickpeas after ca 10 minutes of cooking
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Stir occasionally
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Remove pot from heat and add in 250g yogurt and the roasted potatoes from the oven
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Season with salt and pepper and optionally serve with rice, lemon juice and parsley
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ENJOY!
