Canned tomatoes serve as an excellent foundation for creating a flavorful sauce, whether they take the spotlight or complement other ingredients, according to Samuel Goldsmith. In this recipe, they form a robust base for a hearty stew infused with vegetables and spicy harissa. Feel free to customize the dish by swapping out ingredients; for instance, substituting sweet potatoes for baby potatoes, spinach or cabbage for cavolo nero, or red pepper for courgette.

Ingredients:

2 tablespoons of olive oil 1 sliced onion 2 cloves of garlic, crushed or finely chopped 1 chopped courgette 350g of baby potatoes, chopped into bite-sized pieces 1-2 tablespoons of rose harissa paste 1 can (400g) of chickpeas, drained 1 can (400g) of chopped tomatoes, plum tomatoes, or cherry tomatoes 500ml of vegetable stock 150g of cavolo nero, with tough stalks removed and leaves chopped Salt and freshly ground black pepper

To serve:

Grated parmesan cheese or vegetarian/vegan Italian hard cheese Plain couscous or thick slices of crusty bread (optional)

Method:

  1. Heat olive oil in a large saucepan over medium heat. Add the sliced onion and cook for 8-10 minutes until it begins to brown.
  2. Add the crushed garlic and cook for 1 minute, then stir in the chopped courgette and cook for about 5 minutes until softened.
  3. Stir in the chopped baby potatoes and harissa paste, cooking for 5-8 minutes until the potatoes start to color.
  4. Add the drained chickpeas, canned tomatoes, and vegetable stock. Season with salt and pepper, then stir to combine. Cover with a lid and simmer for 15-20 minutes until the potatoes are tender.
  5. Check the sauce consistency; it should have thickened slightly but still have plenty of juices. If it’s too dry, add a splash of hot water.
  6. Once the potatoes are tender, stir in the chopped cavolo nero and simmer for an additional 3 minutes.
  7. Serve the stew with a sprinkle of grated parmesan cheese. Accompany with couscous or crusty bread slices if desired.

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