Slovenian Summer Vegetable & Chickpea Stew with Polenta
A hearty and flavorful vegan stew featuring fresh August vegetables like zucchini and bell peppers, simmered with chickpeas in a rich tomato broth, served alongside creamy polenta.
Ingredients
- Bell Pepper112.5 g
- Onion75 g
- Garlic7.5 g
- Diced Tomatoes200 g
- Bell Pepper112.5 g
- Olive Oil11.3 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Chickpeas300 g
- Polenta35 g
- Zucchini150 g
- Vegetable Broth150 ml
- Nutritional Yeast11.3 g
- Fresh Parsley5 g
- Paprika0.5 tsp
Instructions
- 1Step 1
Step 1: Prepare vegetables: Finely chop the onion and garlic. Dice the zucchini and bell peppers into 1-inch cubes. Rinse and drain the chickpeas.
- 2Step 2
Step 2: In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- 3Step 3
Step 3: Add the minced garlic, diced zucchini, and bell peppers. Cook for another 3-4 minutes, stirring occasionally, until vegetables start to soften.
- 4Step 4
Step 4: Stir in the diced tomatoes, vegetable broth, paprika, salt, and black pepper. Bring to a gentle simmer. Add the drained chickpeas and nutritional yeast. Cover and let simmer for 5-7 minutes to allow flavors to meld and vegetables to tenderize slightly.
- 5Step 5
Step 5: While the stew simmers, prepare the polenta according to package directions using water or vegetable broth. For quick-cooking polenta, this usually involves boiling water, whisking in polenta, and cooking for 3-5 minutes until thick.
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