This Mediterranean stew is not only vegetarian but completely vegan. It warms you up nicely and brings a little holiday feeling to winter. This recipe serves four. The dish can be prepared in the KPC-150, KRC-140, KRC-190, and KRC-175.
Here is the list of ingredients:
- 400 grams of canned tomatoes
- 1 yellow bell pepper
- 3 red peppers
- 200 grams of artichoke hearts in oil
- 250 grams of canned white beans
- 250 milliliters of vegetable broth
- 1 red chili pepper
- 3 cloves of garlic
- 2 onions
- 1 teaspoon sweet paprika powder
- 1 teaspoon tomato paste
- 150 grams of pitted olives
- olive oil
-
1 bunch of basil
Wash the peppers and remove the stems. Halve the peppers and remove the seeds and white lining. Place the peppers cut-side down on a baking sheet lined with parchment paper and grill in the oven on the middle rack at 200°C for five minutes. The skin should blister and turn black. Let the peppers cool briefly, then peel off the skin and cut the flesh into pieces.
Drain the artichoke hearts in a sieve, then place them on a baking sheet lined with baking paper and grill in the oven for three minutes.
Slice the chili pepper into rings. Peel and dice the onion and garlic. Heat a tablespoon of olive oil in a saucepan and sauté the onion, garlic, and chili. Add tomato paste. Briefly chop the tomatoes with a hand blender and add them to the pan.
Add the olives and vegetable stock and simmer for 15 minutes. Add the artichokes and bell peppers, season with salt and pepper, and simmer for another 10 minutes. Wash the basil, pick off the leaves, and serve the stew with the basil leaves. Many people avoid cooking with artichokes because of the many mistakes made. Therefore, here's more information on how to prepare them: https://www.chefkoch.de/magazin/artikel/315,0/Chefkoch/Artischocken-richtig-verwenden-und-geniessen.html ).
