Delicious Stew from Uzbekistan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ butternut squash (se), approx. 500 g
- 1 eggplant (s)
- 1 can chickpeas, approx. 400 g
- 100 g lentils, red
- 1 medium onion (s), red, finely chopped
- 4 clove (s) garlic, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon ½ cardamom
- 1 can tomatoes, chunky
- 400 ml vegetable stock
- 1 tablespoon honey
- 1 cinnamon stick (s), approx. 2 - 3 cm
- 1 teaspoon salt
- 0.5 ½ lemon (s), including the juice and zest
- 0.5 ½ bunch leaf parsley, cut into small pieces
- 100 g oat cheese, soft, spreadable
- 150 g yourt, Turkish
- 1 tablespoon lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin, remove the seeds and cut into pieces approx. 2 cm in size with the aubergine.
- Pour the chickpeas into a colander and rinse well with cold water. Peel the onions and garlic. Chop the onion and finely chop the garlic.
- Heat olive oil in a saucepan, add onions, garlic, turmeric, garam masala and cardamom, mix and deglaze with a little vegetable stock, sweat for approx. 5 minutes. After sweating, add the pumpkin and aubergine, let it steep for a few minutes (approx. 5 minutes), then add the rest of the broth, tomatoes, chickpeas, lentils, honey, cinnamon stick and salt and let everything simmer at low temperature for about 40 minutes .
- In the meantime, mash the goat cheese, mix with yogurt and lemon juice and stir until creamy. Season to taste with salt and pepper.
- As soon as the stew is ready, stir in the lemon juice and the zest, season to taste, add salt if necessary. Sprinkle with the chopped parsley and put 1 tablespoon of goat cheese yogurt on each plate,
- Serve the remaining goat cheese yoghurt in a small bowl.
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