Türlü: Turkish vegetable stew with chickpeas and rice

Ingredients

For 1 serving

• Eggplant120 g
• Zucchini120 g
• Green beans100 g
• Bell peppers80 g
• Potatoes100 g
• Onion60 g
• Cooked chickpeas100 g
• Tomato paste15 g
• White rice40 g
• Extra virgin olive oil12 g
• Saltto taste

In season: July – September

Method

1. Wash the vegetables. Cut the aubergines and courgettes into pieces of about 3 cm, top and tail the green beans and halve them, deseed the peppers and cut them into strips, and peel the potatoes and cut them into 3 cm pieces. Chop the onion and drain the chickpeas.
2. Heat the extra virgin olive oil in a casserole over medium heat and fry the onion for 4 minutes, until soft; add the tomato purée and stir for 1 minute.
3. Add all the vegetables, the chickpeas, salt and a glass of water and stir just once to coat.
4. Cover and cook over low heat for 40 minutes, shaking the pan rather than stirring so the vegetables stay whole, until everything is tender and the sauce is thick.
5. Meanwhile rinse the rice and boil it in salted water for the time on the packet, until tender; drain and serve alongside the stew.