This nutritious, belly-warming stew is low in carbon.
Recipe courtesy of Christian Chemin for Bon Appétit Management Company.
1 red onion, sliced
4 garlic cloves, crushed
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
12 ounces zucchini, sliced
12 ounces yellow squash, sliced
12 red potatoes, sliced
½ pound white mushrooms, sliced
4 Roma tomatoes, peeled, seeded and chopped
1 sprig fresh rosemary, chopped
4 basil leaves, chopped
2 cups cooked chickpeas
1 cup Kalamata olives, pitted
3 tablespoons red port wine
4 tablespoons tomato paste
2 teaspoons salt
½ teaspoon freshly ground black pepper
1½ pounds tofu, cubed
4 tablespoons canola oil
1.Bring a medium skillet to medium heat; add half of the oil and the sliced potatoes cook on each side until light brown color. Remove on a dry towel and reserve.
2. In the same skillet add the remaining oil, onion, garlic, trio of bell pepper, zucchini, yellow squash and mushroom. Stir well and sauté for three minutes. Add in the chopped tomatoes, Port wine and tomato paste; cook for two minutes. Add in the Basil, rosemary and chickpeas. Stir and keep cooking for six minutes or until tender.
3. Correct the seasoning; add the potatoes, olives and tofu, stir for two minutes. Transfer the vegetables Nicoise onto a warm dinner plate, sprinkle over with chopped chives and serve immediately.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.