Spicy Spanish Veggie Medley - Vegan Recipe
It's a multi-layered one pan stew that builds depth of flavor from earthiness, acidity, sweetness, herbaceousness and heat. It yields a complex sauce that tastes as good as it looks.
1 pint button mushrooms, sliced
1 pint grape or cherry tomatoes, halved
1/2 a medium red onion, diced
1 orange bell pepper, sliced
1 red bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper, sliced
1 serrano pepper, sliced
3 cloves garlic, thinly sliced
1 can chick peas, plus the can liquid
1/4 cup white wine
2 tbls olive oil
1/2 bunch fresh parsley
2 tsps paprika
2 tsps cayenne powder
1 tsp oregano
1 tsp thyme
1 tsp coriander seed
2 tsps salt
2 tsps black pepper
Saute mushrooms and tomatoes in oil and salt until mushrooms begin to darken. Add wine. Simmer for 5 minutes. Add chick peas, garlic, remaining seasonings. Simmer 5 more minutes. Add all peppers. Simmer a few more minutes. Until bell peppers are just barely tender. Turn off heat. Leave pan on warm burner. Stir in parsley. Let sit a few more minutes to wilt the parsley slightly.
The sauce will still be thin when it's hot, fresh off the stove. Thanks to the starches in the chick pea can liquid it will thicken to a nice consistency after cooling a bit.
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