Zucchini is one of my favourite vegetables. It’s like a canvas – you decide what you create. You can put whatever you like and always get surprising taste. Today I’ll show you what I eat very often these days, when zuccini time is in its best. It’s light but still full of flavour. Simple but not boring. And very fast – you need only about 30 mins to create comfort, tasty and thick stew. My combination is only a sample: you can use whatever wegetable you like: pepper, parsnip, fresh tomatoes, aubergine. Everything works beautifully as far as I’m concerned. Recipe is my own idea.
Portions for a 3 litres pot.
• 1 yellow medium zucchini
• 1 green medium zucchini
• 100g of dried chickpeas (soak over night and cook until soft. It’ll be 1 can of chickpeas)
• 2 carrots
• 1 medium onion
• 3-4 cloves of garlic
• 2 teaspoons of dried rosemary (you can use fresh of course, about 2 tablespoons)
• 200ml of tomato puree (you can also use fresh tomatoes, 2-3)
• A little bit of thyme
• 3 tablespoons of sunflower oil, for frying
• 1 tablespoon of harissa paste (I used homemade because I’ve got plenty of chili leaves, bought in Sri Lanka, so I had to do something with it… I’ll present my version of harissa one day)
• Fresh mint leaves
• Seal salt, pepper
• 1 tablespoon of smoked paprika
• 1,5 litres of water
Cook chickpeas or use canned one. Meanwhile chop garlic and onion. Put sunflower oil in the pot (thick bottom highlt required!) and fry it for 3-4 mins. Slice carrots rather finely and mix everything together. Add rosemary and fry, stirring time to time, until golden and caramelized a bit (about 10 mins). Slice zucchini into big chunks and add in the pan, as well as chickpeas. Pour water in, adding pinch of thyme and cook for about 30 mins or when chickpeas is soft. At the end, combine everything gently with tomato puree, harissa, salt and pepper. Serve with mint leaves on the top, with generous slice of wholegrain, rye bread. Lovely! Enjoy.