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Lecsó Pepper Stew


Hungarian Lecsó inspired bell pepper stew. It’s deliciously sweet and smoky with a little bit of spicy kick.


🍽 Serves 4-5

🕘 50-55 minutes


Ingredients

  • 4 capsicums

  • 2-3 zucchinis

  • 4 tomatoes

  • 1 tsp olive oil

  • 1 onion

  • 4 garlic cloves

  • ½ Tbsp smoked paprika

  • 1 tsp sweet paprika

  • 3 Tbsp dried capsicum

  • 1 tsp harissa (optional)

  • 1 tsp raw sugar

  • 1 cup passata

  • 1 cup vegetable stock

Croutons:

  • 4 Tbsp olive oil

  • ¼ tsp garlic powder

  • ½ tsp oregano

  • 2 ciabatta buns

Instructions

  1. Prepare all the ingredients: slice the zucchini, cut capsicum and tomatoes into 2cm pieces, chop the onion, and dice the garlic cloves.

  2. In a large saucepan, heat the oil. Add onion, garlic, dried capsicum, smoked paprika and sweet paprika. Mix well and fry for 2-3 min.

  3. Add capsicum and zucchini. Stir, and fry for 5 min.

  4. Add the tomatoes, passata, vegetable stock, harissa, and sugar.

  5. Simmer for 40 min to let all the vegetables soften.

  6. Prepare the croutons, mix olive oil with herbs. Pour it onto a small frying pan and heat it. Add ciabatta cubes and toast until golden. Toss to toast evenly.

  7. Serve topped with freshly made croutons.

  8. Enjoy!


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