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 & 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 | of broccoli, cut into florets |
| 1 | small butternut squash, or any autumnal squash, cut into chunks |
| 4 cloves | of 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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