This triple pepper and buckwheat autumnal stew is really easy and is great for batch cooking ahead of a busy week, something that's great for busy lives. This recipe has been devised by the lovely Suzie from Gourmet Glow
Triple Pepper and Buckwheat Autumn Stew Recipe
This triple pepper and buckwheat autumnal stew is really easy and is great for batch cooking ahead of a busy...
Ingredients
| 3 tbsp | olive oil |
| 2 | apples cut into cubes, no need to peel |
| 1/2 a | savoy cabbage, shredded |
| 2 | sticks of celery, chopped |
| ` | onion, finely chopped |
| 4 | carrots, chopped into chunks |
| 1 Head | broccoli, cut into florets |
| 1 | small butternut squash, or any autumnal squash, cut into chunks |
| 4 cloves | garlic, chopped |
| 8 | sun dried tomatoes, finely chopped |
| 2 tbsp | capers, drained |
| 1 cup | buckwheat groats |
| 2 | Chicken/Vegetable Stock Pots or 1.5 Litres Stock |
| 2 tsps each of | Andaliman, Para's Pepper, Black Peppercorns, Ground to a powder. |
| 1/2 tsp | turmeric |
| 1 1/2 tbsp | cider vinegar |
| Himalayan Salt, to taste | |
| 1/2 a bunch each | Basil and Mint , roughly chopped |
Method
- Heat the olive oil in a large Pot and sweat the onions and celery on a medium heat for 10 minutes adding a pinch of salt.
- Add the garlic and buckwheat and toast for 2 minutes. Add the Turmeric.
- Add the rest of the vegetables and apples, add the stock pots with 1.5 litres of water and bring to a simmer.
- Add the sundried tomatoes and capers and simmer uncovered for 20 minutes or until the Buckwheat & Vegetables are tender and the sauce has reduced.
- Take off the heat and taste. Add salt and cider vinegar to balance acidity and stir in the fresh herbs. Ladle into bowls and enjoy
- You can add any protein such as chicken or tofu to make this a fully balanced meal.
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