Buffet Olives - Greek Vegetable Stew

LOADING

Greek Vegetable Stew

INGREDIENTS

- 1 red onion sliced - 3 small coloured peppers, sliced - 3 stalks celery sliced - 3 cloves garlic sliced - a small handful of oregano - pinch of cinnamon - ½ cup (125ml) white wine - 1 can (400g) chickpeas, drained - 1 can (400g) cannellini beans, drained - 1 can (400g) kidney beans, drained - 1 large can (800g) chopped tomatoes - 1 sachet (200g) Buffet dipped calamata olives, sliced For serving: - ½ cup (125ml) Greek Yoghurt - chopped dill Serves 4

METHOD

Sauté onion, garlic and celery, until fragrant. Add pepper and fry for a few minutes more. Add all the remaining ingredients and simmer until the liquid has reduced and sauce has thickened. Add olives (reserving some for serving) and simmer for 5 minutes more. Serve stew topped with yoghurt, reserved olives and dill

4

INGREDIENTS

- 1 red onion sliced - 3 small coloured peppers, sliced - 3 stalks celery sliced - 3 cloves garlic sliced - a small handful of oregano - pinch of cinnamon - ½ cup (125ml) white wine - 1 can (400g) chickpeas, drained - 1 can (400g) cannellini beans, drained - 1 can (400g) kidney beans, drained - 1 large can (800g) chopped tomatoes - 1 sachet (200g) Buffet dipped calamata olives, sliced For serving: - ½ cup (125ml) Greek Yoghurt - chopped dill Serves 4

METHOD

Sauté onion, garlic and celery, until fragrant. Add pepper and fry for a few minutes more. Add all the remaining ingredients and simmer until the liquid has reduced and sauce has thickened. Add olives (reserving some for serving) and simmer for 5 minutes more. Serve stew topped with yoghurt, reserved olives and dill