VEGGIE STEW WITH GREMOLATA
Vegogryta med gremolataröra
1 squash, approx 14 oz
butter or margarine
1 can chickpeas, 14 oz
1 can whole tomatoes, 14 oz
black pepper
1 vegetable bouillon cube
1 tsp thyme
grated zest from ½ lemon
1 crushed garlic clove
¼ cup chopped parsley
Blend the ingredients together for the gremolata. Peel and chop the onion. Trim the sweet pepper. Cut bell pepper and squash in pieces and sautée all the veggies in butter or margarine in a pot. Rinse and drain the chickpeas and stir them in, together with tomatoes and their juice. Flavour with black pepper, crumbled bouillon cube and thyme. Let it all boil together for about 10 minutes and serve with the gremolata.
Vegogryta med gremolataröra
Just like a French ratatouille, but
with chickpeas as well. A gremolata is a mix of garlic, lemon and parsley. I make it a little richer in this dish, using cottage cheese.
4 servings
1 onion
1 yellow bell pepper1 squash, approx 14 oz
butter or margarine
1 can chickpeas, 14 oz
1 can whole tomatoes, 14 oz
black pepper
1 vegetable bouillon cube
1 tsp thyme
Gremolata:
8 oz cottage cheesegrated zest from ½ lemon
1 crushed garlic clove
¼ cup chopped parsley
Blend the ingredients together for the gremolata. Peel and chop the onion. Trim the sweet pepper. Cut bell pepper and squash in pieces and sautée all the veggies in butter or margarine in a pot. Rinse and drain the chickpeas and stir them in, together with tomatoes and their juice. Flavour with black pepper, crumbled bouillon cube and thyme. Let it all boil together for about 10 minutes and serve with the gremolata.
Enjoy!
Bella
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