Menestra (spanish Style Veggie Stew) (vegan Too..!)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 onions, halved and then thinly sliced
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 2 carrots, peeled, cut into half circles
• 1 large potato, diced (peel or not, your choice)
• 1 tablespoon sweet paprika
• 2 bay leaves
• 1 pinch cayenne
• 2 cups hot water
• 1/2 cup dry sherry
• 1/2 teaspoon salt
• 1/2 lb mushroom (halved or quartered)
• 1 red bell pepper, cut into 1-inch pieces
• 5 artichoke hearts (roughly a 14 oz can, cut into halves...save the liquid)
• 1 cup green peas (fresh or frozen)
• sea salt
• fresh ground black pepper
• black olives, sliced (optional as garnish)
• fresh parsley, finely chopped (optional as garnish)

Recipe

• 1 in a large pot, saute the onion and garlic in the olive oil over medium heat until translucent.
• 2 add the carrots, followed by the potato, the paprika, bay leaves and cayenne. saute for a few minutes watching it doesn't stick or start to burn.
• 3 all together you want 2 cups of liquid - use up the liquid from the tinned artichokes then top up with water to get 2 cups. pour in the water, sherry and 1/2 tsp of salt. cover and bring to a gentle boil, then reduce to a simmer for about 5 minutes.
• 4 after a few minutes add in the mushrooms and bell pepper and let those simmer with everything for a few more minutes.
• 5 once the veggies are just tender, stir in the artichokes and peas. simmer about 5 more minutes and adjust salt to your taste, turn the pepper grinder over the pot a few times and it's done. i like to let this simmer on a little longer so that the flavours really blend together. serve topped with olives and parsley if you choose, and maybe some crusty bread on the side.