Here’s a great recipe for when the weather turns chilly. Hearty and filling, it has a mild sweet and sour hint to it due to the sweet vegetables contrasting with the tangy vinegar in the garlic paste. Has a few steps to it but once you’ve made it, you’ll have plenty to keep for another meal!
4 tablespoons olive oil
4 cloves garlic, peeled and left whole (crush gently with the blade of a knife to loosen the skin)
2 onions diced
1 red capsicum diced
2 tomatoes grated (you end up with some skin; just chop finely and use) OR ½ tin crushed tomatoes
1 teaspoon sweet paprika
1 litre stock (vegie or chicken, or the stock from cooking the chickpeas)
300 grams potatoes, diced (peeled or unpeeled, your choice)
1 medium parsnip peeled and diced (or for a sweeter dish use 2 pears instead)
450 grams cooked chickpeas (or 1½ cans, drained)
1 bay leaf
300 grams peeled and seeded pumpkin
400 grams green beans, cut into 2-3 cm lengths
1 teaspoon salt
2 tablespoons roasted almonds, crushed in a food processor or finely chopped by hand
2 tablespoons white wine vinegar
Pinch saffron, crumbled and steeped in a little hot water for 10 mins. If not available, use ½ teaspoon turmeric powder.
A few fresh mint leaves, to garnish
Heat the oil in a large saucepan, add garlic loves, fry gently until golden. Remove and place in a small bowl
In the same oil, cook onion and red capsicum till soft
Add tomatoes and cook till reduced
Add sweet paprika, stir through
Add stock, potatoes, parsnips, chick peas and bay leaf
Bring to boil, lower heat and simmer 10 mins
Add pumpkin and beans, and pears if using instead of parsnip, and continue simmering
While vegetables are cooking, crush the reserved garlic with the salt and the crushed almonds. Add vinegar and saffron or turmeric and work into a paste
When the vegetables are tender, stir in the paste, serve into bowls and sprinkle with chopped mint leaves.
Alternatively, serve the dish into bowls first, then place a dollop of paste in top, finish with chopped mint leaves.