Mediterranean Feta StewCourse: Mains, vegetarianCuisine: MediterraneanDifficulty: Easy
This Mediterranean Feta Stew is a really hearty, nourishing recipe that I found on the Ardere website. I made it on a Monday and used up lots of vegetables ie not necessarily the ones listed below. My daughter took the leftovers to work the next day and she said it was just as good warmed up.
1 red pepper
1 orange pepper
1 yellow pepper
1 tbsp coconut oil
1 onion diced
3 garlic cloves, finely chopped
1 chilli pepper finely chopped
1 courgette, chopped
100g chargrilled artichokes, finely chopped
1 pack asparagus spears, halved
100g fresh spinach
300ml vegetable stock
400g tin chopped tomatoes
400g tin butter beans
½ tbsp oregano
40g feta (to serve)
- Preheat the oven to 175℃.
- Place the three peppers into the oven for 30 minutes until they are softened. The outer skin may also appear slightly black (this is okay, we will peel it later).
- Meanwhile, take a large frying pan and heat 1 tbsp coconut oil on a medium heat. Add the onion and sauté for 2 minutes until softened and golden. If you need to add some water to the pan, this should stop the onion from sticking to the bottom.
- Once the onion has softened, add the garlic, chili, courgette, spinach, asparagus and artichoke and stir for 5 minutes on a medium-low heat.
- Now add the vegetable stock, tin of tomatoes and continue to stir on a medium heat.
- Once the peppers have finished cooking in the oven, remove the skins and their inner core and chop up with a knife (you might need to leave a couple of minutes for them to cool on the side before you do this).
- Add the peppers and butterbeans into the pan and continue to stir for a further 15 minutes. Lower the heat if necessary. Add the oregano.
- Once the stew has finished cooking, serve into individual bowls and sprinkle with feta cheese.
- Chargrilled artichoke hearts can be bought in jars from your supermarket. No need to do the ‘charring’ yourself.