Greek Vegetable Stew
November 20, 2020
: 6
: 5 min
: 45 min
: Easy
This is a simple greek vegetable stew. My grandmother used to make this for me as a child and it’s delicious with hummus and crusty bread to mop up the sauce. It doesn’t look like much but it’s vegan, super healthy and hits the spot. The quality of the ingredients makes a difference, so try and buy organic to let the vegetables shine.
Ingredients
- ½ cup olive oil
- 1 small white onion, finely chopped
- 1 small red onion, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons sun dried tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2-3 medium potatoes peeled and quartered
- 1-2 medium sized carrots, peeled and cut into 1 inch slices
- 200g green beans or chopped courgettes
- 4-5 ripe tomatoes, crushed (or 1 can diced tomatoes)
- 1 teaspoon sugar
- 1-2 cups water
- Handful chopped dill or parsley
Directions
- Step 1 In a large saucepan heat the oil over medium heat.
- Step 2 Add the onions and garlic and cook until soft and translucent (about 4-5 minutes).
- Step 3 Fry off the oregano, basil and tomato paste (about 1 minute).
- Step 4 Add the potatoes, carrots and beans, crushed tomatoes, sugar and water. Bring to a boil, then lower the heat to medium-low and simmer covered for 45 minutes. The sauce will thicken and the vegetables will be tender. Stir through the fresh dill or parsley and serve immediately.
“Food is our common ground, a universal experience.” James Beard
As views across society become more and more polarised, consider the power of remembering our similarities. Food is an area we all have in common and is a powerful way of building connection across many barriers. As you are cooking the meal, reflect on other ways of building connection and empathy.
