In the UK right now, especially after an above average amount of sunshine (yay!) courgettes (zucchinis) and red peppers are plentiful. I have been lucky enough to be gifted some from a friend whose veggie patch is beyond luscious and can’t wait to grow my own next year when our currently under construction garden is sorted. This Smoky Courgette and Red Pepper Stew takes no time to throw together and only 10mins to cook. Making it the perfect midweek meal or great as part of a meze too.
Serve it with rice, a couscous salad or fresh bread to dip in it. It’s also a fab baked potato topper or side to a meal. Try sprinkling some feta over the top, adding some cooked prawns, baked smoked tofu or chicken if you like too. This dish also freezes well so you can make plenty now and enjoy into the winter months.
Smoky Courgette Stew (zucchini)
- 1 tbsp olive or sunflower oil
- 2 onions, halved and sliced
- 500g courgettes, cut in 1cm thick rounds
- 1 red pepper, finely sliced into strips
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 1 vegetable stock cube
- 400g can butter beans, drained
- Salt and pepper to season
- Step 1 Heat the oil in a medium size pan and soften the onions for 5 mins with the lid on, making sure they don’t stick or burn.
- Step 2 Stir in the ground coriander, cumin and paprika, and the tin of tomatoes.
- Step 3 Fill the tomato can half way and add this additional water to the pan too.
- Step 4 Crumble in the stock cube, stir then add the courgettes and red pepper, cover again and cook for a further 5-6 mins.
- Step 5 Add the butter beans, cover and cook for another 5mins.
- Step 6 Serve.