Serves 4
This simple comforting vegetarian stew is simply wonderful. It requires minimum cooking, few ingredients, minimum effort and time in the kitchen and the end result is so satisfying and delicious. I had not had this dish in at least 2 decades when I asked my mother to share her recipe with me since both my husband and I felt an unexpected crave for it. All that needs to cook is the onion and the leeks and before you know it, lunch or dinner is ready. I cannot think of a better pairing other than a good red wine and the equally comforting polenta that I grew up with. Simple and delicious! Enjoy!
3 leeks, chopped to 2 cm lengths
3 onions, finely chopped
150 g black olives, unpitted
100 mL vegetable oil
100 mL dry red wine (optional)
100 mL cooking water (or 200 mL if wine is not being used)
2-3 tbsp tomato paste
3 dry bay leaves
Sea salt and freshly grounded pepper to taste
Fresh parsley, chopped
In a medium saucepan filled with water and some salt, bring leek to a boil. Continue cooking over medium-low until leek becomes tender. Drain, reserving some of the cooking water, and set aside.
In a medium saucepan, heat oil over medium-high. Add onion and sauté until it starts browning slightly. Turn to medium-low and add leek and olives, stirring until well combined. Mix in tomato paste, wine and cooking water. Add bay leaves, parsley and season to taste. Cover and continue cooking for about 15 minutes until stew reduces.
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