Summer Veggie Cioppino
This vegetarian
cioppino is packed with fresh summer veggies, chickpeas, and shiitake mushrooms
simmered in a garlicky tomato and red wine sauce.
§ Prep Time: 10 minutes
§ Cook Time: 35 minutes
§ Total Time: 45 minutes
§ Yield: 4
Ingredients
§ 1/4
cup olive oil, divided
§ 6
ounces shiitake mushrooms caps, sliced
§ 1
large onion, chopped
§ 1
large red bell pepper, chopped
§ 5
garlic cloves, minced
§ 1
1/2 cups dry red wine
§ 1
(14 ounce) can chickpeas, drained and rinsed
§ 1
(14 ounce) can diced tomatoes in juice
§ 1
(14 ounce) can fire-roasted diced tomatoes in juice
§ 1
cup crushed tomatoes
§ 1
cup vegetable broth
§ 2
teaspoons granulated sugar
§ 1/2
teaspoon crushed red pepper flakes (or to taste)
§ 2
bay leaves
§ 1
medium zucchini, chopped
§ Salt
and pepper to taste
For serving:
§ Chopped
fresh parsley
§ Chopped
fresh basil
§ Crusty
bread slices
Instructions
1.
Coat the bottom of a large pot with 2 tablespoons of olive oil
and place it over medium heat. When the oil is hot, add the mushrooms. Cook
about 4 minutes on each side, until lightly browned. Remove the mushrooms from
the pot and transfer to a plate.
2.
Add the remaining 2 tablespoons of oil to the pot. Once the oil
is hot, add the onion and bell pepper. Sauté for about 5 minutes, until the
pepper is soft and the onions translucent. Add the garlic and cook about 1
minute more, until very fragrant.
3.
Return the mushrooms to the pot and stir in the wine. Raise the
heat and bring it to a simmer. Lower the heat and allow to simmer, uncovered,
for about 5 minutes, until reduced by about half.
4.
Stir in the chickpeas, diced tomatoes, fire roasted tomatoes,
crushed tomatoes, broth, sugar, red pepper flakes, and bay leaves. Bring the
mixture to a simmer and allow to cook for about 15 minutes, stirring
occasionally, until the sauce thickens up a bit and the mushrooms are very
tender. Stir in the zucchini and continue cooking for about 5 minutes more,
until tender.
5.
Remove from heat and remove the bay leaves. Season the stew with
salt and pepper to taste, and adjust any other seasonings to your liking.
6.
Ladle into bowls and top with fresh parsley and basil. Serve
with bread.
Source https://ohmyveggies.com
0 Response to "Summer Veggie Cioppino"
Posting Komentar