Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 2 potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of green beans, trimmed
- 1 cup of chickpeas, drained and rinsed
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and garlic and sauté until softened, about 5 minutes.
3. Add smoked paprika and stir for 1 minute.
4. Add tomatoes, red and green bell peppers, and cook for 5 minutes.
5. Add potatoes, cauliflower, green beans, chickpeas, and vegetable broth.
6. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until vegetables are tender.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Carbohydrates: 33g
Protein: 8g
Fiber: 9g
Sodium: 700mg
Substitutions for ingredients:
- You can use any type of beans instead of chickpeas.
- You can use any type of broth instead of vegetable broth.
Variations:
- Add some diced chorizo or bacon for a meaty version.
- Add some saffron for a more aromatic flavor.
- Add some chopped parsley or cilantro for a fresh touch.
Tips and tricks:
- Cut the vegetables into similar sizes for even cooking.
- You can make this stew ahead of time and reheat it when ready to serve.
- Serve with crusty bread for dipping.
Storage instructions:
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
- Chopped parsley or cilantro.
Pairings:
- Crusty bread, rice, or quinoa.
Suggested side dishes:
- Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the stew is too thick, add more broth or water.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the vegetables until tender to avoid any foodborne illnesses.
Food history:
- Ollada is a traditional Catalan stew made with a variety of vegetables and meat or fish.
Flavor profiles:
- Smoky, savory, and hearty.
Serving suggestions:
- Serve hot as a main dish.
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Region: Spanish