Cazuela
Author: 
Recipe type: Entree, Soup
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 tomatoes, peeled and chopped
  • 1 cup cabbage, coarsely chopped
  • 1 cup finely sliced green beans
  • ½ cup turnip, chopped
  • 1 cup fava beans, peeled
  • 1 carrot, diced
  • 2 corns, cut in 2 pieces each
  • 1 celery stick, finely sliced
  • ½ cup cooked garbanzo beans
  • 1 cup green peas
  • 4 potatoes, peeled
  • 1 cup pumpkin, coarsely chopped
  • 1 cup yucca, peeled and sliced
  • 1 teaspoon dried oregano
  • 6 cups vegetable stock
  • 1 cup (aproximately) parsley and cilantro sprigs
  • Salt and pepper
  • To serve:
  • Ají amarillo paste
Instructions
  1. Heat the oil in a saucepan over medium heat.
  2. Add onion and garlic, and cook for 5 minutes. Add tomatoes, stirring well.
  3. Add cabbage, green beans, turnip, fava beans, carrot, corn, celery, garbanzo beans, green peas, potatoes, pumpkin, yucca, dried oregano, and the vegetable stock.
  4. Tie the parsley and cilantro sprigs with a kitchen string to make a bunch and put in the pot.
  5. Put the lid on and bring to a boil. Turn the heat to medium low and simmer for 30 minutes.
  6. Add the Israeli couscous and cook until very tender. Season with salt and pepper.
  7. Add the zucchini slices and cook for 7 more minutes.
  8. Discard the parsley and cilantro.
  9. Serve with aji amarillo paste.
Recipe by PERU DELIGHTS at http://perudelights.com/its-time-for-cazuela/