Escudella Vegetariana

Escudella Vegetariana is a hearty and flavorful Spanish baked dish that showcases a medley of vegetables and legumes, perfect for a comforting meal. This vegetarian take on a traditional dish is both nutritious and satisfying, making it a delightful option for any dinner table.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Potato - 1 medium, diced
• Chickpeas - 200 grams, cooked
• Vegetable broth - 500 ml
• Tomato puree - 100 grams
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Bay leaf - 1
• Fresh parsley - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large oven-safe pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 5 minutes.
3. Add the diced carrot, bell pepper, zucchini, and potato to the pot. Stir and cook for another 5 minutes until the vegetables begin to soften.
4. Stir in the cooked chickpeas, vegetable broth, tomato puree, paprika, salt, black pepper, and bay leaf. Bring the mixture to a simmer.
5. Cover the pot and transfer it to the preheated oven. Bake for 30 minutes, allowing the flavors to meld and the vegetables to cook through.
6. Once baked, remove the pot from the oven and discard the bay leaf. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

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

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