Its easy, because all you do is chop and prepare the veg and throw the rest of the ingredients in a large pot and then let the oven do the rest of the work. It's what I guess people describe as 'one pot meals'.
Enjoy as it is as it's quite filling with the beans and bulgar wheat, but if you want to make more of a meal with it - then serve with some good crusty bread.
I am sharing this with My Legume Love Affair #126 which I am hosting this month. The food blog challenge was started by Susan from The Well Seasoned Cook and continues thanks to Lisa's Kitchen.
Spiced Vegetable Stew
Serves 4 - 6
Ingredients
1 onion, finely sliced 4 carrots, peeled and sliced into half moons if large
1 x 400g tin of tomatoes, crushed
2 tablespoon tomato paste
60g bulgar wheat
4 tablespoons olive oil
2 - 4 fat red chillies, pierced
2 teaspoons of dried parsley
2 teaspoons ground cumin
2 teaspoons ground coriander
Salt and pepper to taste
900ml or 1 ½ pint vegetable stock
1 x 400g tin of chick peas
Optional: 2 tablespoons fresh parsley, chopped for garnishing
Optional: drizzle with some good extra olive oil
Method
In a ovenproof casserole pot (with lid) add the onion, carrots, tinned tomatoes, tomato puree, bulgar wheat, red chillies, spices, salt and pepper to taste and pour over the stock.
Cover with the lid and place in oven gas mark 4/180oc for 1 hour 30 minutes.
Remove the lid and stir in the chickpeas, replace the lid and cook for a further 30 minutes or until the vegetables are tender
Remove from the oven, taste and adjust seasoning if necessary.
Allow to stand for 10 minutes before serving with chopped parsley and a drizzle of good extra olive oil.
Adapted from this Clay Pot Vegetable Stew.
Serves 4 - 6
Ingredients
1 onion, finely sliced 4 carrots, peeled and sliced into half moons if large
1 x 400g tin of tomatoes, crushed
2 tablespoon tomato paste
60g bulgar wheat
4 tablespoons olive oil
2 - 4 fat red chillies, pierced
2 teaspoons of dried parsley
2 teaspoons ground cumin
2 teaspoons ground coriander
Salt and pepper to taste
900ml or 1 ½ pint vegetable stock
1 x 400g tin of chick peas
Optional: 2 tablespoons fresh parsley, chopped for garnishing
Optional: drizzle with some good extra olive oil
Method
In a ovenproof casserole pot (with lid) add the onion, carrots, tinned tomatoes, tomato puree, bulgar wheat, red chillies, spices, salt and pepper to taste and pour over the stock.
Remove the lid and stir in the chickpeas, replace the lid and cook for a further 30 minutes or until the vegetables are tender
Remove from the oven, taste and adjust seasoning if necessary.
Allow to stand for 10 minutes before serving with chopped parsley and a drizzle of good extra olive oil.
Adapted from this Clay Pot Vegetable Stew.
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