As far as the ingredients are concerned, you can make a few changes to adapt this dish to your preferred diet. The original recipe doesn't call for a meat, but you can add some if you can not imagine your meal being meatless. Also, by picking the right type of macaroni, the stew can become vegan sustainable.
And these are the basic ingredients:
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Directions:
- First of all, if you're using fresh bell pepper instead of ajvar, you'll need to roast it, peel it and then mince it using a food processor or a mincer. Set aside.
- Heat the oil in a deep pot over a medium-low fire and add minced onions. Cook until tender and lightly browned.
- Add sliced or diced mushrooms and cook for a couple of minutes, until all the liquid they release vapors. At this point you can add meat, if using any, and cook until it's half-done.
- Add macaroni, peas, minced pepper, tomato sauce, mustard and all of the spices. Cook for 5-6 minutes, stirring occasionally. Pour in the boiling water and cook stirring occasionally without increasing fire, until macaroni become soft and tender. Doctor with some salt and spices if necessary.
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- Also note that macaroni will absorb some of the liquid even after you remove the pot from fire, so this soup/stew will be quite thick after a couple of hours. That's why I would recommend that you serve it right away, unless you don't mind that thickness. :)
Serve warm, with some fresh salad of your choice.
Enjoy and bon appétit!