Cazuela de Verduras

Cazuela de Verduras is a vibrant Spanish vegetable stew that celebrates fresh seasonal produce, simmered in a rich tomato and herb sauce. This hearty dish is both nutritious and satisfying, perfect for a cozy dinner.

Ingredients

• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Red bell pepper - 1, diced
• Zucchini - 1 medium, sliced
• Eggplant - 1 small, diced
• Carrot - 1 medium, sliced
• Tomatoes - 400 grams, canned (diced)
• Vegetable broth - 250 milliliters
• Chickpeas - 200 grams, canned (drained and rinsed)
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sauté until soft and translucent, about 5 minutes.
2. Add the diced red bell pepper, sliced zucchini, diced eggplant, and sliced carrot to the pot. Cook for another 8-10 minutes, stirring occasionally until the vegetables start to soften.
3. Stir in the canned tomatoes, vegetable broth, chickpeas, paprika, salt, and black pepper. Bring to a simmer and reduce the heat to low.
4. Cover the pot and let the cazuela cook for about 20 minutes, stirring occasionally, until all the vegetables are tender and the flavors meld together.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

Tags