Stewed Vegetables with Green Beans
Main Dishes • European
Description
Stewed vegetables with green beans
Ingredients
- Garlic 6 cloves
- Serrano Chili 1 piece
- Ginger Root 1 piece
- Fenugreek 10 oz
- Spinach 10 oz
- Chickpeas ½ cup
- Canola Oil 1 tablespoon
- Cumin Seeds 1 teaspoon
- Dried Arbol Chili 3 pieces
- Onion 1 head
- Carrot 1 piece
- Tomatoes 2 pieces
- Ground coriander 1 teaspoon
- Turmeric 1 teaspoon
- Green Beans 5 oz
- Potato 1 piece
- Coarse Salt to taste
- Chopped Cilantro 1 bunch
Step-by-Step Guide
Step 1
Blend the garlic, chili, ginger, and 3 tablespoons of water until smooth; set aside. Bring 2½ cups of water to a boil, add the fenugreek, spinach, and chickpeas. Reduce the heat to medium and simmer covered for about 1 hour until soft. Transfer to a bowl and set aside.
Step 2
Heat a skillet over high heat, add the oil. Add the cumin seeds and dried chili; sauté until the seeds crackle. Add the garlic puree; sauté for 2-3 minutes. Add the onion and carrot; sauté until golden brown for 8-10 minutes. Add the tomatoes and sauté for 4-6 minutes until caramelized.
Step 3
Add the greens, coriander, turmeric, green beans, potato, salt, and 1 cup of water; bring to a boil. Reduce the heat to medium and simmer covered for 35-40 minutes until the potato is soft. Remove the lid and gently mash the potato. Add the cilantro.
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