Stewed Vegetables with Green Beans

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Stewed vegetables with green beans

Ingredients

Garlic - 6 cloves
Serrano Chili - 1 piece
Ginger Root - 1 piece
Fenugreek - 10.6 oz
Spinach - 9.5 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 - 4.2 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.