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🍲 Spicy Vegetable Stew

260 kcal · 30 min · 4 servings

Ingredients

• 400 g large tomatoes (4 large tomatoes)
• salt
• pepper
• 250 g leek (1 stalk)
• 2 small onions
• 2 garlic cloves
• 200 g broad beans (frozen)
• 250 g string beans
• 4 sprigs parsley
• 2 tbsp olive oil
• 250 ml white wine (or broth)
• 1 bay leaf
• 2 squid tubes (approx. 100 g each, ready for cooking)
• paprika powder (sweet)

Instructions

1. 1. Wash the tomatoes and cut out the hard stem areas in a wedge shape.
2. 2. Chop the tomatoes roughly and season them with salt and pepper.
3. 3. Place the tomatoes on a baking sheet lined with baking paper.
4. 4. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
5. 5. Roast the tomatoes in the oven for about 30 minutes.
6. 6. Clean the leeks, halve them lengthwise and wash them thoroughly.
7. 7. Cut the leeks into strips about 1 centimeter wide.
8. 8. Peel the onions and one clove of garlic and chop them finely.
9. 9. Pour boiling hot water over the thick bean kernels.
10. 10. Let the beans sit for a short moment and then drain the water.
11. 11. Press the bean kernels out of their pods.
12. 12. Clean and wash the string beans and let them drain.
13. 13. Cut the string beans into pieces about 1 centimeter wide.
14. 14. Wash the parsley, shake it dry and pluck off the leaves.
15. 15. Finely chop the parsley leaves.
16. 16. Heat one tablespoon of olive oil in a soup pot.
17. 17. Sauté the leeks, onions and garlic over medium heat for about 8 minutes until translucent.
18. 18. Deglaze the vegetables with white wine.
19. 19. Let the liquid reduce over high heat for about 5 minutes.
20. 20. Add the roasted tomatoes, the chopped parsley and the bay leaf to the pot.
21. 21. Pour in enough water so that the vegetables are covered by about 1 centimeter.
22. 22. Bring everything to a boil and then simmer covered over low heat for about 10 minutes.
23. 23. Add the beans and the bean kernels and cook everything for another 15 minutes.
24. 24. Peel the remaining garlic and chop it.
25. 25. Wash the calamari tubes, pat them dry and cut them into small pieces.
26. 26. Mix the calamari pieces with the chopped garlic.
27. 27. Season the vegetable stew with salt, pepper and a pinch of paprika powder.
28. 28. Heat the remaining olive oil in a heavy pan.
29. 29. Fry the calamari pieces for 2 minutes, turning them occasionally.
30. 30. Season the calamari with salt and pepper.
31. 31. Divide the vegetable stew into portion bowls.
32. 32. Arrange the calamari on top of the stew.

Nutrition per serving

• kcal: 260
• Protein: 25 g · Fett/Fat: 6 g · Carbs: 20 g