It is not an unfamiliar fact that Balkan cuisine, including the Macedonian, mostly consists of meat. Still, many people don’t know that we also have many recipes that are made entirely of vegetables. The following recipe is one of the many Macedonian stews that are tasty, healthy and environmentally-friendly at the same time. This stew is not only healthy [rich with protein and fiber], but also simple to make, and it is perfect for warming you up in winter.
Prep time: 10 minutes; Cooking time: 25 minutes; Total time: 35 minutes; Serves: 8
1 tablespoon butter
2 tablespoons extra virgin olive oil
1 yellow onion, diced
3 carrots, sliced into thin rounds
4 celery stalks, thinly sliced
4 garlic cloves, minced
1 bay leaf
salt and fresh ground pepper, to taste
500 grams chickpeas, drained and rinsed well
500 grams diced tomatoes, undrained
½ teaspoon ground turmeric
3 cups vegetable soup
1 cup water
1. Heat butter and oil in a soup pot over medium heat.
2. Add onions, carrots, celery, garlic, bay leaf, salt and pepper; stirring occasionally, cook for 6 to 8
minutes, or until vegetables are tender.
3. Stir in chickpeas and tomatoes; season with turmeric.
4. Add vegetable broth and water; mix until well combined, turn up the heat to high and bring mixture to a boil.
5. Lower the heat to a simmer and continue to cook for 10 more minutes.
6. Remove from the heat.
7. Taste for seasonings and adjust accordingly.