|Prettiness isn't this stew's job, deliciousness is!|
We've all been there before: You look in the fridge and there's not much to eat other than a hunk of old cheese, an empty takeaway container (why?!) and a few veggies still showing signs of life. You have to eat but need something healthy, hearty and nourishing....but be quick because you are seconds from starvation. Never fear! Veggie Crisper Stew is here!
When there's not much kicking around in the fridge,pantry staples can save your tummy from hardcore grumbles. You'll need:
1/2 Cup Vegetable Stock (or water or just a stock cube)
Big tin of tomatoes (makes it soupy-ish, you could easily use a 400g tin)
Mixed chopped veg* (whatever is rolling around at the bottom of the crisper will do). If you are planning ahead and have heaps of veggie, then the more the merrier! I used carrots, capsicum, silverbeet, zucchini and chinese brocolli- about 200g of each
Onion finely chopped
2 Garlic gloves, crushed
2 Chillis, chopped fine
Herbs (dried or fresh)
Place some oil in a heavy based saucepan and fry off your garlic, chilli and onion (all diced finely, I just whack these three in a mini chopper and the work is done for me!). Add a cup of stock, the veg and the tomatoes. Leave to simmer down and stir occasionally. It'll help if the veg is chopped roughly all the same size, any leaves (such as spinach/bok choy) can be left till the end and added at the last 1-2 minutes of cooking. 15-18 minutes and it's done.This dish is best served with poached chicken and . your carb of choice- rice/sweet potatoes/pasta/quinoa! Vegetarians can sprinkle fetta over the top and/or add a few chickpeas to bump up the protein content.
*organic veg is sooooo much better in this recipe but use what's available to you