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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | vegetable oil |
| 2 | Red peppers; diced |
| 1 | green pepper diced |
| 2 | Onions diced |
| 2 | cloves garlic minced |
| 3 Esslöffel | chilli powder |
| 2 | Carrots; cut into 1/2-inch |
| | Dice |
| 2 | Yellow squash; cut into 1/2-inch |
| | Dice |
| 2 | Zucchini; cut into 1/2-inch |
| | Dice |
| 1 | Eggplant; cut into 1/2-inch |
| | Dice |
| 2 Tasse | Canned crushed tomatoes with puree |
| 2 Tasse | chicken stock |
| 1 | Bayleaf |
| 1 Dose | Black-eyed peas; rinsed and drained |
| | (15 oz.) |
| 1 1/2 Tasse | Fresh or frozen corn |
| | Cilantro chopped |
| | sour cream |
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1. In a large pot over medium to high flame, heat oil. Add onion and peppers and cook for about 6 min., until softened and the onions are light brown. Lower heat to medium, add garlic and cook for 1 min., add chili powder and cook for 1 min., stirr ing frequently.
2. Add carrots, squash, zucchini, eggplant, canned tomatoes, chicken stock and bay leaf. Cover and simmer for 25-35 min., until carrots are softened. Stir occasionally, remove bay leaf and add peas and corn. Season to taste and simmer for 6 min. Garn ish with sour cream and chopped cilantro and serve with corn bread.
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