Stewed vegetables with green beans
8 servings
60 minutes
Stewed vegetables with green beans are a harmony of flavors and aromas embodying the warmth of home. This recipe, inspired by European cuisine, combines the tenderness of spinach, the rich texture of chickpeas, and the spiciness of spices to create a rich and balanced dish. Its roots can be found in rural traditions where fresh seasonal vegetables were stewed until soft to reveal their natural sweetness. Green beans add a crunchy note while garlic and cumin provide a light spiciness. The dish is perfect as a standalone treat or as a side to rice and bread, filling the meal with coziness. It is healthy, nutritious, and warms on cool evenings with its rich flavor and mild spiciness.
1
Grind garlic, chili, ginger, and 3 tbsp of water to a smooth paste; set aside. Bring 2½ cups of water to a boil, add fenugreek leaves, spinach, and chickpeas. Reduce heat to medium and cook covered for about 1 hour until soft. Transfer to a bowl and set aside.
- Garlic: 6 cloves
- Chile Serrano: 1 piece
- Ginger root: 1 piece
- Fenugreek: 300 g
- Spinach: 270 g
- Chickpeas: 0.5 glass
2
Heat a pan over high heat and pour in oil. Add cumin seeds and dried chili pepper; fry until the seeds crackle. Add garlic puree; fry for 2-3 minutes. Add onion and carrot; fry until golden brown for 8-10 minutes. Add tomatoes and fry for 4-6 minutes until caramelized.
- Canola oil: 1 tablespoon
- Caraway seeds: 1 teaspoon
- Chile de arbol pepper (dried): 3 pieces
- Garlic: 6 cloves
- Onion: 1 head
- Carrot: 1 piece
- Tomatoes: 2 pieces
3
Add greens, coriander, turmeric, green beans, potatoes, salt, and 1 cup of water; bring to a boil. Reduce heat to medium and simmer covered for 35-40 minutes until the potatoes are soft. Remove the lid and mash the potatoes. Add cilantro.
- Ground coriander: 1 teaspoon
- Turmeric: 1 teaspoon
- Green beans: 120 g
- Potato: 1 piece
- Coarse salt: to taste
- Chopped cilantro (coriander): 1 bunch