Vegetarian Spanish Country Stew
Vegetarian Spanish Country Stew



  • 50ml olive oil
  • 3 sliced garlic cloves
  • 1 large shallot, sliced
  • 1 red pimento, cut into batons
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 200g plum tomatoes, chopped
  • 150ml veg stock
  • 30g roasted red capsicums from a jar, sliced
  • 30g basil, torn
  • Heat the oil in a large pan, and fry the garlic for 2 mins. Chuck in the shallot, pimento, smoked paprika, half the cayenne pepper, and all the tomatoes. Bring up to the boil, then pour in the stock.
  • Once the veggies start to soften, add the roasted red capsicums and most of the basil. Cook for 10 mins, then serve with the remaining cayenne pepper and basil sprinkled over the top, a good drizzle of olive oil, and some homemade bread.
30 mins
2 serving

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