Turkish · Lunch · Dinner
Turkish Summer Vegetable Stew
Türlü
A colourful pot of eggplant, zucchini, green beans, peppers and potatoes gently stewed in a garlicky tomato sauce with chickpeas for extra protein. It is light, hearty and tastes even better the next day.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Serves
- 4
Calories come from: Carbs 61% · Fat 26% · Protein 13%
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Ingredients
For 4 servings- 2 tbsp27 golive oil
- 1 large150 gonion, chopped
- 3 cloves9 ggarlic, sliced
- 2 medium120 ggreen peppers (Turkish sivri or bell), sliced
- 1 medium300 geggplant, cut into chunks
- 2 medium400 gzucchini, cut into chunks
- 2 cups200 ggreen beans, trimmed and halved
- 2 medium300 gpotatoes, peeled and cubed
- 3 medium360 gtomatoes, grated or finely chopped
- 1 tbsp16 gtomato paste
- 1 1/2 cups240 gchickpeas, canned, drained and rinsed
- 1 tsppaprika or Turkish red pepper flakes
- 1 tsp6 gsalt
- 1/2 tspblack pepper
- 1 cup240 gwater
- 1/2 cup15 gfresh parsley, chopped (optional)
Steps
- 1
Toss the eggplant chunks with 1/2 tsp of the salt and leave for 15 minutes while you prep the other vegetables.
- 2
Heat the olive oil in a large heavy pot over medium heat.
- 3
Add the onion and cook for 5 minutes until soft.
- 4
Add the garlic and green peppers and cook for 2 minutes.
- 5
Stir in the tomato paste and paprika and cook for 1 minute.
- 6
Pat the eggplant dry with a paper towel and add it with the potatoes and green beans; stir to coat.
- 7
Layer the zucchini on top, then pour over the tomatoes and the water.
- 8
Season with the remaining 1/2 tsp salt and the black pepper.
- 9
Bring to a boil, cover, and simmer on low heat for 30 minutes without stirring too much.
- 10
Rinse the drained chickpeas under cold water, add them to the pot and simmer, uncovered, for 10 more minutes until the potatoes are tender and the sauce has thickened.
- 11
Taste and adjust seasoning, then rest for 5 minutes, sprinkle with parsley and serve warm or at room temperature.
Swaps, storage and make-ahead
Swaps
- Swap the chickpeas for canned white beans or cooked lentils if that is what you have in the cupboard.
- Use carrots in place of some of the potatoes for a slightly sweeter, lighter stew.
- Replace the fresh tomatoes with one 14 oz can of chopped tomatoes when tomatoes are out of season.
- For a meat version like the one pictured, brown 300 g of beef stew chunks before the onion and simmer until tender before adding the vegetables, which means the dish is no longer vegan.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot or letting it come to room temperature after a thorough reheat. Freezing is not recommended because the potatoes, eggplant and zucchini turn soft and watery when thawed.
Make ahead
Chop the onion, peppers, green beans and potatoes up to a day ahead and keep them covered in the fridge, with the potatoes submerged in cold water. The whole stew can also be cooked a day ahead, since the flavours deepen overnight.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (593 g) | Per 100 g | |
|---|---|---|
| Calories | 297 kcal | 50 kcal |
| Protein | 10.5 g | 1.8 g |
| Carbohydrates | 48.2 g | 8.1 g |
| of which sugars | 15 g | 2.5 g |
| Fiber | 12.6 g | 2.1 g |
| Fat | 9.2 g | 1.6 g |
| of which saturated | 1.3 g | 0.2 g |
| Sodium | 739 mg | 125 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
