Peruvian Vegetable Stew
recipe

A delicious and colorful vegetable stew that brings the spicy and diverse flavors of Peru to your home. Preparation time is approximately 45 minutes and serves four.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 carrots, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (400 g) black beans, rinsed
- 1 can (400 g) crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (more or less to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened.
2. Add the diced carrots, bell pepper, and zucchini. Cook the vegetables for about 5-7 minutes until they start to soften.
3. Stir in the rinsed black beans, crushed tomatoes, cumin, smoked paprika, cayenne pepper, and season with salt and pepper. Mix well.
4. Let the stew simmer on low heat for about 20-25 minutes until the vegetables are tender and the flavors are blended.
5. Serve with fresh cilantro on top and enjoy!
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 10 g
- Carbohydrates: 45 g
- Fat: 7 g
- Fiber: 12 g

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