SMOKY ARRABIATA VEGETABLE STEW
Ingredients
- 1 tbsp. rapeseed oil I used the oil from the sundried tomatoes, but use whatever you have
- 1 red onion cut into chunks
- 2 - 3 garlic cloves crushed (or 2 - 3 tsp. garlic paste)
- 1 tbsp. smoked paprika
- 1 tsp. dried thyme
- Large pinch chilli flakes
- 2 medium sweet potatoes scrubbed then chopped into 1.5 cm chunks (or use 2 - 3 carrots, cut into chunks)
- 2 peppers (any colour) chopped into large chunks
- 4 sundried tomatoes chopped (optional)
- 1 400 g cans chopped tomatoes
- 1 tbsp. balsamic vinegar
- 100 g pitted olives - halved for little ones optional
- 4 - 6 cheese scones
- Handful fresh parsley chopped
Instructions
- Add the oil to a large lidded pan and heat. Add the onion to the pan and cook on medium until softened.
- Stir in the garlic, paprika, thyme, chilli flakes then add the sweet potato/carrots and peppers cooking until the pepper is softened slightly.
- Stir in both type of tomatoes, vinegar, and olives then half fill the empty can of tomatoes with water and add that too. Season with salt and pepper.
- Bring to a boil then lower to a simmer and cover. Cook for 10 - 15 mins until the sweet potato is fully cooked.
- Press the scones halfway into the stew, cover and simmer until the scones are heated through.
- Serve scattered with the chopped parsley.
Notes
The beauty in dishes such as this that you can substitute the veg with what you have.
No onions? Use leeks or even a bunch of spring onions.
Use 500 - 600kg of veg if you don’t have peppers or sweet potato - try courgettes, cauliflower, aubergine, parsnips, turnip/swede etc.
You can also add protein to this by adding a can of butter beans (include the juice and omit the water).
If wishing to add meat, use 300g, adding this at the same time as the onion and cook until browned.
Instead of scones, you may wish to serve this with pasta. Use 100g dry pasta shapes per person, cook as directed then stir through.