Potato Stew With Tomatoes
Shannon
Stews gain even more flavor when kept in the fridge overnight so don't worry if you can't finish it all.
People: 1
45 min

Ingredients

0.25
Broccoli
70 gr.
Chickpeas
40 gr.
Corn
0.5 tbsp
Lemon
3 tbsp
Parsley
50 gr.
Potatoes
80 ml
Stock
0.5
Tomatoes
80 ml
Tomato Sauce
0.75 tbsp
Vegetable Oil

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Prep

  1. Peel and cut your potatoes so that they all have a similar size and shape.
  2. Wash and cut your broccoli and tomatoes so that they all are a similar size.
  3. Finely chop your parsley.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat vegetable oil in a pot, add Chickpeas and Potatoes and fry for 5 minutes.Then add Broccoli and Corn, fry for 5 minutes.Finally, add Tomatoes and fry for 5 more minutes.
  2. Add canned tomatoes and mix.
  3. Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  4. Add lemon and mix, simmer for 5 more minutes.

Finishing Touches

  1. Add Parsley on top.