Leek and olive stew

This leek and olive stew is a vegetarian recipe that you can just whip up quickly for lunch or dinner. I wasn’t much into eating meat lately, so I’m constantly looking for ways to include all sorts of veggies in my life.

After watching a TV show where a lady had to cook a meal in 20 minutes that included leeks, olives, peppers and chicken breast (and terribly failed…), I got some inspiration and looked for some online recipes with leeks and olives.

This is how I thought about making this stew, which I couldn’t even think of eating while I was a kid. I must confess that I hated eating vegetables as a child. Peppers, cauliflower, eggplants, zucchini… nope, they were simply not on my list.

Well, times have changed, and now I love veggie stews so much that I make them all the time. I served this dish with warm polenta and a tablespoon of sour cream. I promise that’s the perfect combination. If you don’t want to make polenta, bread is just as good.

So, for this leek and olive stew you’ll only need a few simple buy cipro 250 mg ingredients, but you’ll need to add some spices and let it simmer for a bit on the stove and in the oven, so that all the flavors combine nicely.

Important! Make sure you use an oven-safe pan when you start making this dish.

Ingredients

4 leeks

1 large onion

250 grams black olives

250 ml tomato paste

1/2 cube vegetable bouillon

250 ml hot water

4 tablespoons oil

1 tablespoon sugar

2 bay leaves

Salt and pepper

Directions

1. Heat the oven at 180°
2. After washing the leeks, remove the first layer and discard the green ends. Chop the leeks into pieces of about 2 centimeters.
3. Separately, thinly chop the onion.
4. In an oven-safe pan, heat the oil and add the chopped leeks and onion, then cook them until they’re soft.
5. Dissolve the vegetable bouillon in the hot water. Add it to the pan along with the tomato paste and the black olives.
6. After 10 minutes, add the bay leaves, the sugar, salt and pepper.
7. Let simmer for a bit, then transfer the pot in the oven and let the stew cook for another 10-15 minutes.
8. Serve warm, with polenta and sour cream or fresh bread.