My daughter calls this Pesh’s red stew, after her Aunty who introduced this lovely dish to me. I had it when back home and craved it when we got back to Kampala, had to text her to send me the recipe. I had to use what I had on hand, but it was delicious all the same.
It is tasty, colorful, healthy, filling, meat free, gluten free and easy to make. What’s not to love about it?
It is full of colorful and healthy garden vegetables. Beetroot, carrot, zucchini, eggplant and chickpeas simmered together in a tomato and onion sauce. It’s finger licking good!
Let’s get started.
- 1 tsp cooking oil.
- 1 cup drained and rinsed chickpeas
- 1 onion, chopped.
- 1 carrot, chopped.
- 1 beetroot, peeled and chopped.
- I green, I yellow and 1 red capsicum, chopped.
- I bunch of coriander. Stalks and leaves separated and chopped.
- 2 tomatoes.
- 1 tbsp ginger garlic paste.
- 1 tsp, grated fresh turmeric.
- Spices are a tsp of paprika, Kenyan curry powder salt and pepper to taste.
- 1 cup water or stock.
- 1 medium eggplant and 1 medium courgette, both chopped and soaked in salty water. (This helps remove the bitterness in the eggplant and helps them maintain their shape and natural flavour when cooked, just remember to rinse and drain before adding to the saucepan).
Heat your sauce pan of choice, add the oil, once hot add the onion and coriander stalks, cook till soft.
Next add your garlic and ginger paste as well as the fresh turmeric. Mix well and let cook till they stop smelling raw, then add your spices. Ensure the spices cook well and do not burn, the tomatoes go on and cook till soft.
The carrot and beetroot go next, followed by the eggplant and courgette. You can cover and let them cook for a while after adding some salt and pepper.
Once they are cooked for about 7 minutes, add the bell pepper then the drained chickpeas, with your vegetable stock or water.
Lower heat and simmer for 10-15 minutes.
When ready, garnish with coriander and serve hot with your starch of choice, though as with most meals, you can just have a bowl on its own.
We had ours with some roasted plantain and avocado slices, Yum!
Colourful, tasty, easy to make, healthy and doesn’t take too much time to cook; what’s not to love about this dish?
5 thoughts on “Delicious Vegetable Stew.”
I can smell the aromas of this beautiful dish all the way here in Vermont!
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Oh thank you! Keep reading hope you enjoy older posts too.
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Made it for some guests yesterday, it was a hit. Thanks for sharing the recipe.