Ingredients

2 aubergines, chopped into small chunks

1 zucchini, chopped into small chunks

3 red peppers (or mixed with yellow), chopped into small chunks

1 onion, chopped

2 tbsp avocado or flaxseed oil

2 garlic cloves, chopped or crushed 

2*400ml cans of cherry tomatoes 

200-300ml water 

1 organic vegetable stock cube

400g pre cooked white beans, drained and rinsed

1 tsp red sweet paprika powder 

½ tsp mild chili powder 

1 tbsp tomato puree 

Fresh basil 

Salt and pepper to taste 

Optional

Hot chili powder or cayenne pepper to taste 

Smoked sweet paprika to taste  

How to

1. Mix all ingredients except the beans in a large, deep pot. Bring to a boil, mix well and let simmer until vegetables are soft and liquid is reduced. Approx. 45 min.

2. Add the rinsed beans in the end and simmer for another 5 min.

3. Taste and add more salt, pepper or additional spices to taste.

4. Serve with meat or chicken, cauliflower rice or gluten free bread.  

Tips and health benefits

This is a warming autumn vegetable stew using seasonal vegetables. Perfect to eat as it is or use as a side dish with chicken or meat. Also, it works well to serve with cauliflower rice or Stig Bengmarks homemade gluten-free bread.

Bring your leftovers to work the next day! Also make a large batch and freeze in a glass- or stainless steel containers for up to three months. Defrost in the fridge overnight, then warm in a pot or in the oven. 

This recipe contains at least 5-6 different coloured vegetables, which is a good way to think when creating a meal and planning your daily food intake. Include a variety of as many different colours of vegetables as possible in each meal and throughout the day. Each colour provides a different phytochemical and nutrient. And of course also adding fibre to your diet.